Bobas with Improved Aroma and Color Characteristics, and Methods for Producing and Using the Same

Abstract

The present disclosure relates to food capsules, methods of manufacturing food capsules, and methods of using food capsule food products (e.g., beverages), such as coffee, tea, soft drinks, and water. This summary is intended as an investigation tool for a search in a specific technical field and is not intended to limit the present invention.

Description

Technical Field

[0001] Cross - Reference to Related Applications This application claims the benefit of U.S. Provisional Application No. 63 / 344,198, filed May 20, 2022, the entire content of which is incorporated herein by reference.

[0002] Bubble tea (also known as pearl milk tea, boba milk tea, tapioca milk tea, or boba tea) is a tea - based beverage containing translucent spheres made from tapioca, a starch extracted from the roots of the cassava plant. These tapioca balls or boba come in different forms including original black, flavored, mini, and clear. Usually, boba has no flavor and is added only to provide texture. However, more recently, popping boba containing fruit juice inside the boba spheres has been manufactured. In this way, both flavor and texture are added.

[0003] The popularity of bubble tea has been steadily increasing in recent years. According to a 2020 market research report by Fortune Business Insights, the global market for bubble tea in 2019 was estimated to be approximately $2 billion. The growth rate is expected to reach approximately $3.4 billion by 2027.

[0004] Despite these successes, the versatility of boba remains limited due to the limited acceptable flavors and colors. Therefore, there is still a need for boba containing flavored base ingredients other than fruit juice, as well as boba having unique colors (e.g., marbled boba) and / or textures. These and other needs are met by the present invention.

[0005] Summary of the Invention According to the object(s) of the present invention embodied and broadly described herein, in one aspect, the present invention relates to a food capsule having a flavored base component (e.g., alternative dairy product, syrup, sauce, soft drink, coffee, tea) and a capsule surface, a method of manufacturing a food capsule, and a method of using a food capsule in a food product (e.g., beverage), such as coffee, tea, soft drink, and water. In various aspects, the disclosed food capsule can be marbled, for example, by combining a colored and flavored base component with a colorant or by combining two different colorants.

[0006] Accordingly, there is disclosed a food capsule comprising: (a) a core composition comprising at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule surface comprising a gelling polysaccharide encapsulating the core composition.

[0007] Also disclosed is a food capsule comprising: (a) a core composition comprising at least one flavored base component and at least two colorants, each colorant having a different color; and (b) a capsule surface comprising a gelling polysaccharide encapsulating the core composition, the capsule having a marbled color.

[0008] Also disclosed is a composition comprising a plurality of the disclosed food capsules, the composition being a food product.

[0009] Also disclosed is a method of manufacturing a disclosed food capsule, the method comprising: (a) providing a core composition; and (b) dispensing the core composition as droplets into a bath containing a capsule agent, thereby forming a capsule surface, provided that when the core composition contains a polysaccharide, the capsule agent is a calcium ion source, and when the core composition contains a calcium ion source, the capsule agent is a polysaccharide.

[0010] Also disclosed is a method for manufacturing a food capsule, comprising: (a) providing a core composition; (b) adding a first colorant and a second colorant to the core composition in sequence as droplets, wherein the second colorant has a color different from that of the first colorant, thereby forming a marbled core composition; and (c) dispensing the marbled core composition into a bath as droplets, thereby forming a encapsulating surface, provided that when the core composition contains a polysaccharide, the encapsulating agent is a calcium ion source, and when the core composition contains a calcium ion source, the encapsulating agent is a polysaccharide.

[0011] Also disclosed is a food capsule prepared by the disclosed method.

[0012] Further advantages of the present invention will be described in part in the following description, will be apparent in part from the description, or can be learned by the practice of the present invention. The advantages of the present invention will be realized and achieved by the elements and combinations particularly pointed out in the appended claims. It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention as claimed.

[0013] The accompanying drawings, which are incorporated herein and constitute a part of this specification, illustrate several embodiments and together with the description serve to explain the principles of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0014]

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DETAILED DESCRIPTION OF THE INVENTION

[0015] Further advantages of the present invention are described in part in the following description, are in part apparent from the description, or can be learned by practicing the present invention. The advantages of the present invention will be realized and achieved by the elements and combinations particularly pointed out in the appended claims. It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present invention as set forth in the claims.

[0016] The present invention can be more readily understood by reference to the following detailed description of the present invention and the examples included therein.

[0017] Before the capsules, compositions, and / or methods are disclosed and described, it should be understood that, unless otherwise specified, they are not limited to a particular method or, unless otherwise specified, to particular reagents, and will of course be subject to change. It should also be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, exemplary methods and materials are described herein.

[0018] Disclosed are the capsules of the present invention and the components used to prepare the compositions, and the capsules and compositions themselves as used within the methods disclosed herein. These materials and other materials are disclosed herein, and where combinations, subsets, interactions, groups, etc. of these materials are disclosed, it is not possible to specifically recite and explicitly disclose each and every individual and collective combination and permutation of these capsules, but each is understood to be specifically contemplated and described herein. For example, if a particular capsule is disclosed and discussed, and some modifications that can be made to some of the materials including the capsule are discussed, then every combination and permutation of the capsule, as well as possible modifications, are clearly contemplated, unless specifically indicated to the contrary. Thus, not only classes of materials A, B, and C, but also classes of materials D, E, and F, and as an example of a combination material, A-D are disclosed, then each is individually and collectively contemplated, i.e., combinations A-E, A-F, B-D, B-E, B-F, C-D, C-E, and C-F are considered to be disclosed, even if each is not individually enumerated. Similarly, any subset or combination of these is also disclosed. Thus, for example, subgroups of A-E, B-F, and C-E would be considered to be disclosed. This concept applies to all aspects of this application, including steps in methods of manufacturing and using the capsules and compositions of the present invention. Thus, where there are various additional steps that can be performed, it is to be understood that each of these additional steps can be performed by any particular embodiment or combination of embodiments of the method of the present invention.

[0019] Aspects of the present invention may be described and claimed in terms of specific statutory classes such as system statutory classes, but this is for convenience only, and those skilled in the art will understand that each aspect of the present invention may be described and claimed in any statutory class. Unless otherwise specified, it is never intended that any method or aspect described herein be construed as requiring that its steps be performed in a particular order. Thus, method claims are never intended to imply an order in any respect where the steps are not specifically recited in the claims or the description as being limited to a particular order. This is maintained for any possible implicit basis for interpretation, including the arrangement of steps or operation flows, the plain meaning derived from grammatical construction or punctuation, or the logical matters regarding the number or type of aspects described in the specification.

[0020] Throughout this application, various publications are referenced. The disclosures of these publications are hereby incorporated by reference in their entirety into this application to more fully describe the state of the art relevant to this application. The disclosed references are also individually and specifically incorporated by reference herein for the material contained therein, with respect to that discussed in the reference-dependent text. Nothing in this specification should be construed as an admission that the present invention is not entitled to antedate such publications by virtue of prior invention. Further, the publication dates provided herein may be different from the actual publication dates, which may require separate verification.

[0021] A. Definitions As used in this specification and the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, references to "a food capsule", "a core composition", or "a syrup" include two or more such food capsules, core compositions, or syrups, and mixtures of the same kind.

[0022] References to capsules or compositions containing a "single" ingredient are intended to include, in addition to the specified ingredient, other ingredients as well, respectively.

[0023] "Comprise", "contain", or "include" means that at least the specified component, element, material, or method step, etc. is intended to be present in the capsule, composition, or method, but does not exclude the presence of other components, elements, materials, method steps, etc. that have the same function as the specified ones, unless expressly excluded in the claims.

[0024] In this specification, ranges can be expressed as "about" a particular value and / or "about" another particular value. When such a range is expressed, another aspect includes from one particular value and / or to another particular value. Similarly, when a value is expressed as an approximation by the use of the antecedent "about", it will be understood that the particular value forms another aspect. Further, it will be understood that each endpoint of a range is important both in relation to and independent of the other endpoint. It is also understood that several values disclosed in this specification exist, and each value, in addition to the value itself, is disclosed herein as "about" that particular value. For example, if the value "10" is disclosed, "about 10" is also disclosed. It should also be understood that each unit between two particular units is also disclosed. For example, if 10 and 15 are disclosed, 11, 12, 13, and 14 are also disclosed.

[0025] As used herein, the terms "optional" or "optionally" mean that the event or situation described thereafter may or may not occur, and this description means that it includes both the case where the event or situation occurs and the case where it does not occur.

[0026] As used herein, the term "food capsule" refers to an edible biodegradable gelatin or gelatin-like structure intended to be added to food products such as beverages. Similar to boba pearls, the food capsules disclosed herein may have a thin gel-like skin that contains a flavored liquid that ruptures when compressed (e.g., popping boba pearls), or may have a thicker outer membrane that is generally gel-like in consistency (e.g., solid boba pearls). Since food capsules are fairly small, they can be easily incorporated into meals or beverages. For example, food capsules can be placed in beverages or on top of desserts. Thus, in various embodiments, the food capsule has a maximum length of about 4 mm to about 8 mm, about 4 mm to about 7 mm, about 4 mm to about 6 mm, about 4 mm to about 5 mm, about 5 mm to about 8 mm, about 6 mm to about 8 mm, about 7 mm to about 8 mm, or about 5 mm to about 7 mm. The maximum width of the food capsule is about 4 mm to about 8 mm, about 4 mm to about 7 mm, about 4 mm to about 6 mm, about 4 mm to about 5 mm, about 5 mm to about 8 mm, about 6 mm to about 8 mm, about 7 mm to about 8 mm, or about 5 mm to about 7 mm. The food capsule can have a variety of different shapes, including but not limited to circular, oval, or teardrop shapes.

[0027] As used herein, the term "core composition" refers to the internal composition of a food capsule. As further described herein, the consistency of the core composition can vary based on the protocol used to prepare the capsule and the materials selected. Thus, in various embodiments, for example, when a spheronization process is used to prepare a food capsule, the core composition can be a liquid. In this particular embodiment, the core composition can contain, among other things, at least one flavored base component, a gum, and a calcium ion source. In various further embodiments, the core composition can be a gel, for example, when a reverse spheronization process is used to prepare a food capsule. In this particular embodiment, the core composition can contain, among other things, at least one flavored base component and a gelling polysaccharide. Additional embodiments of the core composition are described elsewhere in this specification.

[0028] As used herein, the term "encapsulation surface" refers to the outer surface of a food capsule that completely or substantially completely surrounds and contains a core composition. Similar to the core composition, the consistency of the encapsulation surface can vary based on the protocol used to prepare the capsule and the materials selected. Thus, in various embodiments, the encapsulation surface can be, among other things, the outer surface of a thin gel-like film that contains gelled alginate and has a consistency different from that of the core composition. Such an encapsulation surface can be formed, for example, by using a spheronization process. In various further embodiments, the encapsulation surface can be, among other things, the outer surface of a thicker film that contains gelled alginate and a source of calcium ions, and the thicker film has the same or substantially the same consistency as the core composition. This type of encapsulation surface can be formed, for example, by using an inverse spheronization process. Additional embodiments of the encapsulation surface are described elsewhere herein.

[0029] As used herein, the term "food product" refers to, for example, a commodity or product intended for human consumption. Examples of food products include, but are not limited to, syrups, sauces, extracts, alternative dairy products, beverages (such as coffee, tea, fruit juices, smoothies, still and sparkling water, spirits, liqueurs, and mixtures thereof, such as instant coffee, cold brew, hot brew, conventional brew, and blend coffee), desserts (such as ice cream, flan, cake, custard, pie, yogurt, shaved ice, tart), and dough-based food products (such as croissant, waffle, pancake, bread).

[0030] As used herein, the term "alternative dairy product" refers to a food product that is not made from milk and does not contain milk. Rather, alternative dairy products can be used in place of products made from milk or otherwise containing milk. Examples of alternative dairy products include, but are not limited to, milk, creamers, and yogurts made from soy, oats, rice, almonds, coconuts, chia, and hemp seeds (e.g., vegan milk). Thus, in various aspects, alternative dairy products are dairy milk or dairy creamers. In various further aspects, the dairy milk or dairy creamer is selected from coconut milk, oat milk, soy milk, almond milk, and chia milk.

[0031] As used herein, the term "syrup" refers to a food product that is a thick and viscous liquid consisting primarily of an aqueous solution of sugar. Examples of syrups include, but are not limited to, aceto-mel, agar, attar, barley malt, birch, badwine, brown rice, cham-suni, cham, chocolate, cider, corn, coconut honey, sugarcane, dried sugarcane, falernum, fruit, flavoring, glucose, golden, grape, grenadine, honey, invert sugar, molasses, maple, maltose, molasses, orgeat, palm, pekmez, rose, squash, sugar beet, sweet sorghum, treacle, vanilla, and vincotto. In various aspects, the syrup can be flavored. Exemplary syrup flavorings include, but are not limited to, chocolate, vanilla, caramel, raspberry, brown sugar, coffee, cascara, cherry, peach, malt, hazelnut, coconut, almond, gingerbread, pumpkin, spice, peppermint, root beer, and marshmallow. In various aspects, the syrup is selected from chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, brown sugar syrup, and cascara syrup.

[0032] As used herein, the term "syrup" refers to a food product that is a thick liquid commonly used to add moisture and / or flavor to food. In various embodiments, the syrup can be, for example, a beverage or dessert syrup such as a mocha syrup, caramel syrup, chocolate syrup, and coffee syrup. Without wishing to be bound by theory, syrup tends to be less fluid than a sauce. For this reason, syrup is typically selected to flavor cold beverages (e.g., iced coffee), while a sauce is typically selected to flavor warm beverages (e.g., hot coffee).

[0033] As used herein, the term "coffee" refers to a food product made by roasting and / or grinding the seeds or beans of the coffee plant. For example, coffee can be made from one or more of Arabica, Robusta, Liberica, and Excelsa. Coffee can also be roasted, for example, light roast, medium roast, dark roast, or very dark roast. As used herein, coffee includes, but is not limited to, coffee extract, espresso, instant coffee, cold brew, hot brew, pour over, drip, iced coffee, and blended coffee (e.g., cappuccino, latte, Americano, cortado, red eye, mocha, macchiato, flat white, caffe olé, Irish coffee, Frappuccinos (registered trademark)).

[0034] As used herein, the term "tea" refers to a food product made by steeping the dried and ground leaves of the tea plant (e.g., Camellia sinensis). As will be understood by those skilled in the art, tea can be produced through a variety of different harvesting and processing methods to impart its desired characteristics. Exemplary teas include, but are not limited to, black tea, green tea, passion tea, white tea, Earl Grey tea, matcha tea, oolong tea, pu-erh tea, purple tea, and chai tea.

[0035] B. Food Capsules In one aspect, there is provided a food capsule comprising: (a) a core composition comprising at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule encapsulating surface comprising a gelling polysaccharide encapsulating the core composition.

[0036] In one aspect, there is provided a food capsule comprising: (a) a core composition comprising at least one flavored base component and at least two colorants, each colorant having a different color; and (b) a capsule encapsulating surface comprising a gelling polysaccharide encapsulating the core composition, the capsule having a marbled color.

[0037] In one aspect, there is provided a food capsule prepared by the disclosed method.

[0038] As further detailed herein, a food capsule refers to an edible biodegradable gelatin or gelatin-like structure intended to be added to food products such as beverages. The disclosed food capsules advantageously enable the achievement of a variety of different flavors, colors, and textures. For example, the disclosed food capsules can incorporate various different flavored base components (e.g., alternative dairy products, syrups, sauces, coffee, tea) and / or textured components (e.g., fruit puree, fruit pieces, fresh fruit) therein. The disclosed food capsules can also have multiple colors within a single capsule such that each capsule is unique in terms of color formulation and pattern. Accordingly, the disclosed food capsules can be useful in a wide range of food products, such as beverages (e.g., coffee such as instant coffee, cold brew, hot brew, conventional brew, and blended coffee, tea, fruit juice, smoothies, water such as still and sparkling water, spirits, liqueurs, mixtures thereof), desserts (e.g., ice cream, flan, cake, custard, pie, yogurt, shaved ice, tart), and dough-based food products (e.g., croissant, waffle, pancake, bread).

[0039] In various embodiments, a food capsule comprises: (a) a core composition that is a liquid and contains sugar, a gum, a calcium ion source, and at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule encapsulating surface that contains a gelling alginate and encapsulates the core composition, wherein the food capsule does not contain starch, fruit juice, or fruit puree. In various further embodiments, the core composition consists of sugar, a gum, a calcium ion source, and at least one flavored base component.

[0040] In various embodiments, a food capsule comprises: (a) a core composition that is a gel and contains sugar, a gelling alginate, and at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule encapsulating surface that contains a gelling alginate and a calcium ion source and encapsulates the core composition, wherein the food capsule does not contain starch, fruit juice, or fruit puree.

[0041] In various embodiments, the food capsule further contains fruit juice or fruit puree. In various further embodiments, the food capsule does not contain fruit juice or fruit puree.

[0042] In various embodiments, the food capsule further contains starch, such as tapioca starch or modified tapioca starch. In various further embodiments, the food capsule does not contain tapioca starch or modified tapioca starch. In various further embodiments, the food capsule does not contain starch.

[0043] In various embodiments, the food capsule further contains a plurality of fruit pieces. In various further embodiments, the food capsule does not contain a plurality of fruit pieces.

[0044] In various embodiments, the food capsule further comprises a leaching agent, a flavoring agent, a spice, a vitamin, caffeine, a mineral, a herb supplement, a coloring agent, or a combination thereof.

[0045] In various embodiments, the food capsule has a color, for example, a uniform color or a marbled color. As will be described in more detail herein, the color can be achieved through the selection of a flavored base component having a color, or by adding a coloring agent to the core composition, or by a combination of these techniques. Thus, in a further embodiment, the food capsule has a uniform color. In yet a further embodiment, the food capsule has a marbled color.

[0046] In various embodiments, the food capsule has a shape such as, for example, a circular shape, an oval shape, or a teardrop shape, although other shapes (e.g., heart, shamrock, star, egg, pumpkin, Christmas tree) are similarly envisioned. In various further embodiments, the food capsule has a maximum length of about 4 mm to about 8 mm, about 4 mm to about 7 mm, about 4 mm to about 6 mm, about 4 mm to about 5 mm, about 5 mm to about 8 mm, about 6 mm to about 8 mm, about 7 mm to about 8 mm, or about 5 mm to about 7 mm. The maximum width of the food capsule is about 4 mm to about 8 mm, about 4 mm to about 7 mm, about 4 mm to about 6 mm, about 4 mm to about 5 mm, about 5 mm to about 8 mm, about 6 mm to about 8 mm, about 7 mm to about 8 mm, or about 5 mm to about 7 mm. In a further embodiment, the food capsule has a maximum length of about 5 mm to about 7 mm.

[0047] 1. Core Composition In various embodiments, the disclosed food capsule comprises a core composition. As disclosed herein, the core composition comprises at least one flavored base component. Examples of flavored base components include, but are not limited to, alternative dairy products, syrups, sauces, coffee, tea, water, fruit juices, fruit purees. In various further embodiments, the core composition does not contain milk-based dairy products. In various further embodiments, the core composition does not contain fruit juice.

[0048] In various embodiments, the flavored base component is selected from alternative dairy products, syrups, sauces, coffee, and tea. In further embodiments, the flavored base component includes water. In still further embodiments, the flavored base component includes fruit juice or fruit puree.

[0049] In various embodiments, the flavored base component includes alternative dairy products such as, for example, dairy milk or dairy creamer. As detailed herein, an alternative dairy product is a food product that can be used in place of a product made from cow's milk or otherwise containing cow's milk, but does not itself contain cow's milk. In further embodiments, the flavored base component is a dairy milk selected from coconut milk, oat milk, soy milk, almond milk, and chia milk.

[0050] In various embodiments, the flavored base component is a syrup. As detailed herein, a syrup is a thick, viscous liquid consisting primarily of an aqueous solution of sugar and suitable for human consumption. In further embodiments, the syrup is selected from chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, molasses syrup, and cascara syrup.

[0051] In various embodiments, the flavored base component is a sauce. As detailed herein, a sauce is a thick liquid commonly used to add moisture and / or flavor to food suitable for human consumption. Examples of sauces include, but are not limited to, white chocolate sauce, chocolate sauce, mocha sauce, pumpkin spice sauce, and caramel sauce. In further embodiments, the sauce is mocha sauce.

[0052] In various embodiments, the flavored base component is coffee. As detailed herein, coffee refers to a food product made by roasting and / or grinding the seeds or beans of the coffee plant. In further embodiments, the coffee is selected from coffee extract, espresso, instant coffee, cold brew, and hot brew.

[0053] In various embodiments, the flavored base component is tea. As detailed herein, tea refers to a food product made by leaching dried and ground tea tree leaves. In further embodiments, the tea is selected from black tea, green tea, passion tea, white tea, Earl Grey tea, matcha tea, and chai tea.

[0054] In various embodiments, the flavored base component has a color. In this way, the entire food capsule can likewise have the same color. As further detailed below, in embodiments where there are multiple colors, the entire food capsule can have a marbled color. For example, if the flavored base component has a first color and a colorant having a second color is added and the first color and the second color are different, the food capsule can have a marbled color.

[0055] In various embodiments, the flavored base component is coffee extract and / or alternative dairy product, and the core composition further includes one or more of fresh fruit, fruit juice, fruit puree, and ice. In various further embodiments, the core composition includes Refresher™.

[0056] In various embodiments, the core composition further includes sugar. In further embodiments, the core composition further includes a plurality of sugars. In still further embodiments, the core composition further includes a single sugar. In another further embodiment, the sugar is the only sugar in the core composition. In yet further embodiments, the sugar is the only sugar in the food capsule. Examples of sugars include, but are not limited to, granulated sugar, brown sugar, maple sugar, honey, cascara sugar, and coconut sugar. In further embodiments, the sugar is granulated sugar.

[0057] In various embodiments, the core composition is a liquid. Such a viscosity can be achieved, for example, by the conditions used to prepare the food capsule as further described herein.

[0058] In various embodiments, the liquid core composition further comprises one or more gums. Examples of gums include, but are not limited to, gum arabic, gum ghatti, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin, and gum arabic. In a further embodiment, the core composition further comprises a single gum. In yet a further embodiment, the core composition comprises a mixture of gums. In another further embodiment, the core composition comprises a mixture of guar gum and xanthan gum.

[0059] In various embodiments, the liquid core composition further comprises one or more calcium ion sources. In a further embodiment, the liquid core composition further comprises a single calcium ion source. In yet a further embodiment, the liquid core composition further comprises a plurality of calcium ion sources. In another further embodiment, the calcium ion source is calcium chloride.

[0060] In various embodiments, the core composition is a gel. Such viscosities can be achieved, for example, by the conditions used to prepare food capsules as further described herein.

[0061] In various embodiments, the gel core composition further comprises a gelling polysaccharide. In a further embodiment, the gelling polysaccharide comprises a gelling alginate. In yet a further embodiment, the gelling polysaccharide consists of a gelling alginate.

[0062] In various embodiments, the core composition further comprises fruit juice or fruit puree. In various further embodiments, the core composition does not contain fruit juice or fruit puree.

[0063] In various embodiments, the core composition further comprises starch such as, for example, tapioca starch or modified tapioca starch. In various further embodiments, the core composition does not contain tapioca starch or modified tapioca starch. In various further embodiments, the core composition does not contain starch.

[0064] In various embodiments, the core composition further comprises a plurality of fruit pieces. In various further embodiments, the core composition does not contain a plurality of fruit pieces.

[0065] In various further aspects, the core composition further comprises one or more colorants. Without wishing to be bound by theory, the addition of one or more colorants can be used to impart color to the capsules. For example, if the flavored base component is colorless or otherwise does not contain sufficient color to affect the overall color of the food capsule, the addition of a single colorant can result in a food capsule having the same color as that colorant. Alternatively, if the flavored base component has a first color, the addition of a single colorant having a second color different from the first color can result in a food capsule having a marbled color. In various aspects, a marbled color can also be achieved by adding two or more colorants having different colors to the core composition. For example, if the flavored base component is colorless or otherwise does not contain sufficient color to affect the overall color of the food capsule, the addition of two or more colorants having different colors can result in a food capsule having a marbled color.

[0066] Thus, in various aspects, the core composition further comprises a single colorant. In a further aspect, the core composition further comprises a plurality of colorants. In yet another aspect, the core composition further comprises two colorants. In another further aspect, each colorant is a different color.

[0067] In various aspects, the core composition further comprises a leaching agent, a flavoring agent, a spice, a vitamin, caffeine, a mineral, a herbal supplement, a colorant, or a combination thereof.

[0068] 2. Encapsulation Surface In a further aspect, the disclosed composition comprises an encapsulation surface. As disclosed herein, the encapsulation surface comprises a gelling polysaccharide. As will be understood by those skilled in the art, the encapsulation surface encapsulates the core composition or otherwise contains the core composition.

[0069] In various embodiments, the encapsulating surface can have the same or substantially the same consistency (e.g., gel, gelled, or gel-like) as the core composition. In this embodiment, the encapsulating surface further comprises one or more calcium ion sources. In a further embodiment, the encapsulating surface further comprises a single calcium ion source. In yet a further embodiment, the encapsulating surface further comprises a plurality of calcium ion sources. In another further embodiment, the calcium ion source is calcium sulfate. Alternatively, in various further embodiments, the encapsulating surface can have a consistency different from that of the core composition (e.g., gelled or gel-like versus liquid). Without wishing to be bound by theory, the consistency of the encapsulating surface relative to the core composition can be controlled by, for example, the conditions used to prepare the food capsule as further described herein.

[0070] Accordingly, in various embodiments, the core composition is liquid and the encapsulating surface comprises a gelling polysaccharide (e.g., gelled alginate). In various further embodiments, the core composition is a gel and the encapsulating surface comprises a gelling polysaccharide (e.g., gelled alginate) and a calcium ion source (e.g., calcium sulfate).

[0071] In various embodiments, the gelling polysaccharide comprises gelled alginate. In various further embodiments, the gelling polysaccharide consists of gelled alginate.

[0072] 3. Optional Components In one embodiment, the composition further comprises at least one additive. Accordingly, in various embodiments, the disclosed food capsules can optionally contain other active ingredients and additives commonly associated with food products, including, but not limited to, leaching agents, flavoring agents, spices, vitamins, caffeine, minerals, herbal supplements, and coloring agents.

[0073] In a further aspect, the additive is present in an amount of about 0.01 wt% to about 5 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 0.1 wt% to about 5 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1 wt% to about 5 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 1.5 wt% to about 5 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 3 wt% to about 5 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 0.01 wt% to about 3 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 0.01 wt% to about 1.5 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 0.01 wt% to about 1 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 0.01 wt% to about 0.1 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 0.1 wt% to about 3 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1 wt% to about 3 wt% based on the total weight % of the food capsule.

[0074] In a further aspect, the additive is present in an amount of less than about 0.01 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 0.1 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1.0 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 1.1 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 1.2 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1.3 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 1.4 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 1.5 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1.6 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 1.7 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 1.8 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 1.9 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 2.0 wt% based on the total weight % of the food capsule. In yet a further aspect, the additive is present in an amount of about 3.0 wt% based on the total weight % of the food capsule. In another further aspect, the additive is present in an amount of about 4.0 wt% based on the total weight % of the food capsule. In still a further aspect, the additive is present in an amount of about 5.0 wt% based on the total weight % of the food capsule.

[0075] In various aspects, the additive is a leaching agent. As used herein, the term "leaching agent" refers to an additive that binds water to the core composition and / or the encapsulating surface. Examples of leaching agents include, but are not limited to, sodium polyphosphate, soy protein, sodium acid pyrophosphate, and polyphosphates.

[0076] In various aspects, the additive is a flavoring agent. As used herein, the term "flavoring agent" refers to an additive that can be used to provide an additional taste or fragrance. A flavoring agent can also be used, for example, to mask an unpleasant taste. Examples of flavoring agents include, but are not limited to, almond, anise, celery, cassia or cinnamon, clove, lemon, nutmeg, orange, rosemary, savory, basil, sweet marjoram, maple, molasses, passion fruit, lychee, mango, papaya, strawberry, raspberry, chocolate, coffee, adzuki bean, mung bean, taro thyme, and wintergreen.

[0077] In various aspects, the additive is a spice. As used herein, the term "spice" refers to an aromatic or pungent vegetable additive that can be used to provide an additional fragrance. Examples of spices include, but are not limited to, cardamom, cinnamon, allspice, clove, nutmeg, pepper, turmeric, ginger, mace, saffron, vanilla, cumin, and dill seed.

[0078] In various aspects, the additive is a vitamin. As used herein, the term "vitamin" refers to an organic compound that is essential for normal growth and nutrition and is required in at least some amount in the human diet. Examples of vitamins include, but are not limited to, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, choline, thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate / folic acid.

[0079] In various aspects, the additive is caffeine.

[0080] In various embodiments, the additive is a mineral. As used herein, the term "mineral" refers to elements that are essential for normal growth and nutrition and are found in food products that do not contain carbon. Examples of minerals include, but are not limited to, calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium.

[0081] In various embodiments, the additive is a herb supplement. As used herein, the term "herb supplement" refers to an additive derived from a plant or plant component (e.g., oil, root, seed, fruit granule, flower). Examples of herb supplements include, but are not limited to, ginseng, sage, guarana, Bacopa monnieri, peppermint, rosemary, ivy gourd, ashwagandha, gotu kola, maca, saw palmetto, black cohosh, echinacea, garlic, ginkgo, and St. John's wort.

[0082] In various embodiments, the additive is a colorant. As used herein, the term "colorant" refers to a dye, pigment, or other substance that imparts color and is acceptable for human consumption according to conventional standards. Examples of colorants include, but are not limited to, natural colorants such as spirulina (blue), turmeric (yellow), and beet (red), or combinations thereof.

[0083] C. Method for manufacturing a food capsule In one embodiment, a method for manufacturing a disclosed food capsule is provided, comprising: (a) providing a core composition; and (b) dispensing the core composition in droplets into a bath containing a capsule-forming agent, thereby forming a capsule-forming surface, provided that when the core composition contains a polysaccharide, the capsule-forming agent is a calcium ion source, and when the core composition contains a calcium ion source, the capsule-forming agent is a polysaccharide.

[0084] In one aspect, a method of manufacturing a food capsule is disclosed, comprising: (a) providing a core composition; (b) adding a first colorant and a second colorant to the core composition in sequence as droplets, wherein the second colorant has a color different from that of the first colorant, thereby forming a marbled core composition; and (c) dispensing the marbled core composition into a bath as droplets, thereby forming a capsule encapsulation surface, provided that when the core composition contains a polysaccharide, the encapsulating agent is a calcium ion source, and when the core composition contains a calcium ion source, the encapsulating agent is a polysaccharide.

[0085] In various aspects, a food capsule comprises: (a) a core composition comprising at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule encapsulation surface comprising a gelling polysaccharide that encapsulates the core composition.

[0086] In various aspects, a food capsule comprises: (a) a core composition comprising at least one flavored base component and at least two colorants, each colorant having a different color; and (b) a capsule encapsulation surface comprising a gelling polysaccharide that encapsulates the core composition, wherein the capsule has a marbled color.

[0087] In various aspects, the core composition comprises at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea, and in various further aspects, the core composition does not contain milk-based dairy products.

[0088] In various embodiments, the core composition further comprises sugar. Examples of sugars include, but are not limited to, granulated sugar, brown sugar, maple sugar, honey, cascara sugar, and coconut sugar. In a further embodiment, the sugar is granulated sugar. In a further embodiment, the core composition further comprises a plurality of sugars. In yet a further embodiment, the core composition further comprises a single sugar. In another further embodiment, the sugar is the only sugar in the core composition. In still a further embodiment, the sugar is the only sugar in the food capsule.

[0089] In various embodiments, the sugar is present in an amount of about 10 wt% to about 30 wt% based on the total weight of the core composition. In a further embodiment, the sugar is present in an amount of about 10 wt% to about 25 wt% based on the total weight of the core composition. In yet a further embodiment, the sugar is present in an amount of about 10 wt% to about 20 wt% based on the total weight of the core composition. In another further embodiment, the sugar is present in an amount of about 10 wt% to about 15 wt% based on the total weight of the core composition. In still a further embodiment, the sugar is present in an amount of about 15 wt% to about 30 wt% based on the total weight of the core composition. In yet a further embodiment, the sugar is present in an amount of about 20 wt% to about 30 wt% based on the total weight of the core composition. In another further embodiment, the sugar is present in an amount of about 25 wt% to about 30 wt% based on the total weight of the core composition. In still a further embodiment, the sugar is present in an amount of about 15 wt% to about 25 wt% based on the total weight of the core composition. In yet a further embodiment, the sugar is present in an amount of about 18 wt% based on the total weight of the core composition.

[0090] In various embodiments, the core composition further comprises one or more gums. Examples of gums include, but are not limited to, gum arabic, gum ghatti, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin, and gum arabic. In a further embodiment, the core composition further comprises a single gum. In yet a further embodiment, the core composition comprises a mixture of gums. In another further embodiment, the core composition comprises a mixture of guar gum and xanthan gum.

[0091] In various embodiments, the gum is present in an amount of from about 0.5 wt% to about 1.0 wt% based on the total weight of the core composition. In further embodiments, the gum is present in an amount of from about 0.5 wt% to about 0.9 wt% based on the total weight of the core composition. In still further embodiments, the gum is present in an amount of from about 0.5 wt% to about 0.8 wt% based on the total weight of the core composition. In another further embodiment, the gum is present in an amount of from about 0.5 wt% to about 0.7 wt% based on the total weight of the core composition. In yet further embodiments, the gum is present in an amount of from about 0.5 wt% to about 0.6 wt% based on the total weight of the core composition. In still further embodiments, the gum is present in an amount of from about 0.6 wt% to about 1.0 wt% based on the total weight of the core composition. In another further embodiment, the gum is present in an amount of from about 0.7 wt% to about 1.0 wt% based on the total weight of the core composition. In yet further embodiments, the gum is present in an amount of from about 0.8 wt% to about 1.0 wt% based on the total weight of the core composition. In still further embodiments, the gum is present in an amount of from about 0.9 wt% to about 1.0 wt% based on the total weight of the core composition. In another further embodiment, the gum is present in an amount of from about 0.6 wt% to about 0.9 wt% based on the total weight of the core composition. In yet further embodiments, the gum is present in an amount of from about 0.7 wt% to about 0.8 wt% based on the total weight of the core composition. In still further embodiments, the gum is present in an amount of about 0.7 wt% based on the total weight of the core composition.

[0092] In various embodiments, the core composition includes a calcium ion source and the encapsulating agent is a polysaccharide. Without wishing to be bound by theory, when the core composition includes a calcium ion source and the encapsulating agent is a polysaccharide, the resulting food capsule can have a thin gel-like skin (e.g., an encapsulating surface) containing an internally contained flavoring base component (e.g., popping boba pearl) that ruptures when compressed. Thus, in various embodiments, the calcium ion source is calcium chloride. In various further embodiments, the polysaccharide is an alginate.

[0093] In various embodiments, the calcium ion source is present in an amount of about 0.1 wt% to about 0.5 wt% based on the total weight of the core composition. In a further embodiment, the calcium ion source is present in an amount of about 0.1 wt% to about 0.4 wt% based on the total weight of the core composition. In yet a further embodiment, the calcium ion source is present in an amount of about 0.1 wt% to about 0.3 wt% based on the total weight of the core composition. In another further embodiment, the calcium ion source is present in an amount of about 0.1 wt% to about 0.2 wt% based on the total weight of the core composition. In still a further embodiment, the calcium ion source is present in an amount of about 0.2 wt% to about 0.5 wt% based on the total weight of the core composition. In yet a further embodiment, the calcium ion source is present in an amount of about 0.3 wt% to about 0.5 wt% based on the total weight of the core composition. In another further embodiment, the calcium ion source is present in an amount of about 0.4 wt% to about 0.5 wt% based on the total weight of the core composition. In still a further embodiment, the calcium ion source is present in an amount of about 0.2 wt% to about 0.4 wt% based on the total weight of the core composition. In yet a further embodiment, the calcium ion source is present in an amount of about 0.2 wt% based on the total weight of the core composition.

[0094] In various embodiments, the core composition comprises a polysaccharide and the encapsulating agent is a calcium ion source. Without wishing to be bound by theory, when the core composition comprises a polysaccharide and the encapsulating agent is a calcium ion source, the resulting food capsule may have a thicker outer membrane (e.g., an encapsulating surface) having an overall gel-like consistency (e.g., solid bobbles). Thus, in various embodiments, the polysaccharide is an alginate. In various further embodiments, the calcium ion source is calcium sulfate.

[0095] In various embodiments, the polysaccharide is present in an amount of from about 0.5 wt% to about 5.0 wt% based on the total weight of the core composition. In a further embodiment, the polysaccharide is present in an amount of from about 0.5 wt% to about 4.0 wt% based on the total weight of the core composition. In yet a further embodiment, the polysaccharide is present in an amount of from about 0.5 wt% to about 3.0 wt% based on the total weight of the core composition. In another further embodiment, the polysaccharide is present in an amount of from about 0.5 wt% to about 2.0 wt% based on the total weight of the core composition. In still a further embodiment, the polysaccharide is present in an amount of from about 0.5 wt% to about 1.0 wt% based on the total weight of the core composition. In yet a further embodiment, the polysaccharide is present in an amount of from about 1.0 wt% to about 5.0 wt% based on the total weight of the core composition. In another further embodiment, the polysaccharide is present in an amount of from about 2.0 wt% to about 5.0 wt% based on the total weight of the core composition. In still a further embodiment, the polysaccharide is present in an amount of from about 3.0 wt% to about 5.0 wt% based on the total weight of the core composition. In yet a further embodiment, the polysaccharide is present in an amount of from about 4.0 wt% to about 5.0 wt% based on the total weight of the core composition. In another further embodiment, the polysaccharide is present in an amount of from about 1.0 wt% to about 4.0 wt% based on the total weight of the core composition. In still a further embodiment, the polysaccharide is present in an amount of about 1.5 wt% based on the total weight of the core composition.

[0096] In various embodiments, at least one perfumed base component is present in an amount of about 70 wt% to about 90 wt% based on the total weight of the core composition. In a further embodiment, at least one perfumed base component is present in an amount of about 70 wt% to about 85 wt% based on the total weight of the core composition. In yet a further embodiment, at least one perfumed base component is present in an amount of about 70 wt% to about 80 wt% based on the total weight of the core composition. In another further embodiment, at least one perfumed base component is present in an amount of about 70 wt% to about 75 wt% based on the total weight of the core composition. In still a further embodiment, at least one perfumed base component is present in an amount of about 75 wt% to about 90 wt% based on the total weight of the core composition. In yet a further embodiment, at least one perfumed base component is present in an amount of about 80 wt% to about 90 wt% based on the total weight of the core composition. In another further embodiment, at least one perfumed base component is present in an amount of about 85 wt% to about 90 wt% based on the total weight of the core composition. In still a further embodiment, at least one perfumed base component is present in an amount of about 75 wt% to about 85 wt% based on the total weight of the core composition. In yet a further embodiment, at least one perfumed base component is present in an amount of about 80 wt% based on the total weight of the core composition.

[0097] In various embodiments, the core composition comprises sugar, gum, a calcium ion source, and at least one perfumed base component, the encapsulating agent is a polysaccharide, and the core composition is liquid after the dispensing step. In a further embodiment, the sugar is granulated sugar, the gum is a combination of guar gum and xanthan gum, the salt is calcium chloride, and the polysaccharide is an alginate.

[0098] In various embodiments, the sugar, gum, and calcium ion source are premixed to form a dry blend before being mixed with at least one flavored base component. In a further embodiment, the mixing is performed via a mixer. In yet a further embodiment, the mixing is performed at a medium to low speed. In another further embodiment, the mixing is performed at a speed of about 550 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of about 550 rpm to about 800 rpm. In yet a further embodiment, the mixing is performed at a speed of about 550 rpm to about 750 rpm. In another further embodiment, the mixing is performed at a speed of about 550 rpm to about 700 rpm. In still a further embodiment, the mixing is performed at a speed of about 550 rpm to about 650 rpm. In yet a further embodiment, the mixing is performed at a speed of about 550 rpm to about 600 rpm. In another further embodiment, the mixing is performed at a speed of about 600 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of about 650 rpm to about 850 rpm. In yet a further embodiment, the mixing is performed at a speed of about 700 rpm to about 850 rpm. In another further embodiment, the mixing is performed at a speed of about 750 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of about 750 rpm to about 850 rpm. In yet a further embodiment, the mixing is performed at a speed of about 600 rpm to about 800 rpm. In another further embodiment, the mixing is performed at a speed of about 650 rpm to about 750 rpm.

[0099] In various embodiments, the core composition comprises sugar, a polysaccharide, and at least one flavored base component, the encapsulating agent is a calcium ion source, and the core composition is a gel after the dispensing step. In a further embodiment, the sugar is granulated sugar, the polysaccharide is alginate, and the calcium ion source is calcium sulfate.

[0100] In various embodiments, the sugars and polysaccharides are premixed to form a dry blend before being mixed with at least one flavored base component. In a further embodiment, the mixing is performed via a mixer. In yet a further embodiment, the mixing is performed at a medium to low speed. In another further embodiment, the mixing is performed at a speed of from about 550 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of from about 550 rpm to about 800 rpm. In yet a further embodiment, the mixing is performed at a speed of from about 550 rpm to about 750 rpm. In another further embodiment, the mixing is performed at a speed of from about 550 rpm to about 700 rpm. In still a further embodiment, the mixing is performed at a speed of from about 550 rpm to about 650 rpm. In yet a further embodiment, the mixing is performed at a speed of from about 550 rpm to about 600 rpm. In another further embodiment, the mixing is performed at a speed of from about 600 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of from about 650 rpm to about 850 rpm. In yet a further embodiment, the mixing is performed at a speed of from about 700 rpm to about 850 rpm. In another further embodiment, the mixing is performed at a speed of from about 750 rpm to about 850 rpm. In still a further embodiment, the mixing is performed at a speed of from about 750 rpm to about 850 rpm. In yet a further embodiment, the mixing is performed at a speed of from about 600 rpm to about 800 rpm. In another further embodiment, the mixing is performed at a speed of from about 650 rpm to about 750 rpm.

[0101] In various embodiments, the bath has a depth of at least about 3.0 inches. Without wishing to be bound by theory, the depth of the bath can affect capsule formation. For example, to produce capsules in which the core composition is a liquid, it is necessary to drop the core composition with sufficient force to create a pocket around the flavored base component. Thus, the depth of the bath can help to achieve the necessary force. In a further embodiment, the bath has a depth of at least about 3.5 inches. In yet a further embodiment, the bath has a depth of at least about 4.0 inches. In another further embodiment, the bath has a depth of at least about 4.5 inches. In still a further embodiment, the bath has a depth of at least about 5.0 inches. In yet a further embodiment, the bath has a depth greater than about 5.0 inches.

[0102] In various embodiments, the method further includes preparing a bath by mixing a encapsulating agent and water. As detailed herein, the bath can have an area large enough to ensure a space between the capsules so that the capsules do not contact each other or otherwise aggregate. This can also be achieved by dispensing droplets of the core composition such that each droplet is separated.

[0103] In various embodiments, the core composition is dispensed via a pipette. In various further embodiments, the core composition is dispensed from a height of at least about 7 inches above the surface. Without wishing to be bound by theory, the height from which the core composition is dispensed can also affect the formation of the capsules. As detailed above, the capsules having the liquid core composition must be dropped with sufficient force to form pockets. Thus, the height from which the core composition is dispensed can also help to achieve the required force. In a further embodiment, the core composition is dispensed from a height of at least about 7.5 inches above the surface. In yet a further embodiment, the core composition is dispensed from a height of at least about 8 inches above the surface. In another further embodiment, the core composition is dispensed from a height of at least about 8.5 inches above the surface. In still a further embodiment, the core composition is dispensed from a height of at least about 9 inches above the surface. In yet a further embodiment, the core composition is dispensed from a height of at least about 9.5 inches above the surface. In another further embodiment, the core composition is dispensed from a height of at least about 10 inches above the surface.

[0104] In various embodiments, the core composition remains in the bath for a period of at least about 40 minutes. Without wishing to be bound by theory, the core composition must remain in the bath for a time sufficient for the capsules to gel. Further, the period can be varied based on the desired consistency of the capsules. For example, in the case of a liquid core composition and capsules having a gel-like encapsulation surface (e.g., popping boba pearls), a period of about 15 minutes to about 30 minutes, about 15 minutes to about 25 minutes, about 15 minutes to about 20 minutes, about 20 minutes to about 30 minutes, about 25 minutes to about 30 minutes, or about 20 minutes to about 25 minutes can be selected. Thus, in a further embodiment, the core composition remains in the bath for a period of less than about 30 minutes. In still a further embodiment, the core composition remains in the bath for a period of about 15 minutes to about 20 minutes. Alternatively, in the case of capsules having an overall gel-like consistency (e.g., solid boba pearls), a period of about 30 minutes to about 2.5 hours, about 30 minutes to about 2.0 hours, about 30 minutes to about 1.5 hours, about 30 minutes to about 1.0 hours, about 1.0 hours to about 2.5 hours, 1.5 hours to about 2.5 hours, about 2.0 hours to about 2.5 hours, or about 1.0 hours to about 2.0 hours can be selected. Thus, in a further embodiment, the core composition remains in the bath for a period of at least about 40 minutes. In yet a further embodiment, the core composition remains in the bath for a period of about 2 hours or less.

[0105] In various embodiments, the method further includes filtering the capsules. In various further embodiments, the method further includes rinsing the capsules.

[0106] In various embodiments, the method comprises: (a) mixing granulated sugar, gum, and a calcium ion source to thereby form a dry blend; (b) mixing the dry blend with at least one flavored base component to thereby form a core composition; (c) dispensing the core composition as droplets into a bath having a surface and a depth of at least about 5.0 inches, wherein the core composition is dispensed from a height of at least about 8.0 inches above the surface and the encapsulating agent is a polysaccharide, thereby forming an encapsulating surface; and (d) filtering the capsules, wherein the core composition is liquid after the dispensing step and the core composition remains in the bath for a period of less than about 30 minutes. In a further embodiment, the method further comprises rinsing the capsules after the filtering step.

[0107] In various embodiments, the method comprises: (a) mixing sugar and a polysaccharide to thereby form a dry blend; (b) mixing the dry blend with at least one flavored base component to thereby form a core composition; (c) dispensing the core composition as droplets into a bath, wherein the encapsulating agent is a calcium ion source, thereby forming an encapsulating surface; and (d) filtering the capsules, wherein the core composition is a gel after the dispensing step and the core composition remains in the bath for a period of from about 40 minutes to about 2 hours. In a further embodiment, the method further comprises rinsing the capsules after the filtering step.

[0108] In various embodiments, the method further includes adding a first colorant to the core composition in droplets prior to the dispensing step. As detailed above, the addition of one or more colorants can be used to impart color to the capsules. For example, if the flavored base component is colorless or otherwise does not contain enough color to affect the overall color of the food capsule, the addition of a single colorant can result in a food capsule having the same color as the colorant. Thus, in various embodiments, the capsules have a uniform or substantially uniform color. Alternatively, if the flavored base component has a first color, adding a single colorant having a second color different from the first color can result in a food capsule having a marbled color. Thus, in various embodiments, the capsules have a marbled color.

[0109] In various embodiments, the method further includes adding a second colorant to the core composition in droplets prior to the dispensing step, the second colorant being a different color from the first colorant. As detailed above, if the flavored base component is colorless or otherwise does not contain enough color to affect the overall color of the food capsule, adding two or more colorants having different colors can result in a food capsule having a marbled color. Thus, in various embodiments, the capsules have a marbled color.

[0110] In various embodiments, the method further includes adding a plurality of fruit pieces to the core composition.

[0111] In various embodiments, the method further includes adding one or more selected from leaching agents, flavoring agents, spices, vitamins, caffeine, minerals, herbal supplements, and colorants to the core composition.

[0112] D. Food Products In one aspect, a composition comprising a plurality of disclosed food capsules is disclosed, wherein the composition is a food product. Examples of food products include, but are not limited to, beverages (such as coffee, tea, fruit juices, smoothies, water (such as still water and sparkling water), spirits, liqueurs, and mixtures thereof, for example, instant coffee, cold brew, hot brew, traditional brew, and blended coffee), desserts (such as ice cream, flan, cake, custard, pie, yogurt, shaved ice, tart), and dough-based food products (such as croissant, waffle, pancake, bread). In yet another aspect, the food product is a beverage. In a further aspect, the beverage is coffee (such as instant coffee, cold brew, hot brew, traditional brew, blended coffee), tea, fruit juice, smoothie, or water (such as still, sparkling).

[0113] In one aspect, a composition comprising a plurality of food capsules is disclosed, wherein the composition is a food product and the food capsules are prepared by the disclosed method.

[0114] In various aspects, a food capsule is disclosed that comprises: (a) a core composition comprising at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a capsule encapsulating surface comprising a gelling polysaccharide that encapsulates the core composition.

[0115] In various aspects, a food capsule is disclosed that comprises: (a) a core composition comprising at least one flavored base component and at least two colorants, each colorant having a different color; and (b) a capsule encapsulating surface comprising a gelling polysaccharide that encapsulates the core composition, the capsule having a marbled color.

[0116] While not wishing to be bound by theory, the disclosed food capsules can be used to add flavor to a food product, change the texture of a food product, and / or change the appearance of a food product. For example, the disclosed food capsules can be used to add dairy alternatives or espresso to coffee or desserts. Alternatively, the disclosed food capsules can be used to add flavor to sparkling water. Using the disclosed food capsules, the appearance of a food product can be changed to reflect, for example, holidays (e.g., red and green marble food capsules), sports teams, or flavors (e.g., pink and green marble food capsules representing the flavor of watermelon). Combinations of these effects are similarly envisioned.

[0117] In various aspects, the food product is coffee. In various further aspects, the coffee can be made from one or more of Arabica, Robusta, Liberica, and Excelsa. In various further aspects, the coffee can be roasted (e.g., light roast, medium roast, dark roast, extra dark roast). Examples of coffee include, but are not limited to, espresso, instant coffee, cold brew, hot brew, pour over, drip, iced coffee, and blended coffee (e.g., cappuccino, latte, Americano, cortado, red eye, mocha, macchiato, flat white, caffè olé, Irish coffee, Frappuccinos®).

[0118] In various aspects, the food product is tea. Examples of tea include, but are not limited to, black tea, green tea, passion tea, white tea, Earl Grey tea, matcha tea, oolong tea, pu-erh tea, purple tea, and chai tea.

[0119] In various aspects, the food product is fruit juice. Examples of fruit juice include, but are not limited to, apple juice, cranberry juice, grape juice, orange juice, grapefruit juice, blueberry juice, kiwi juice, star fruit juice, dragon fruit juice, mango juice, acai juice, lemonade, and combinations thereof. In various aspects, the fruit juice further includes additional ingredients such as, for example, alternative dairy products (e.g., coconut milk), coffee extract, ice, fresh fruit, and / or fruit puree. In various further aspects, the fruit juice is Refresher (trademark).

[0120] In various aspects, the food product is a smoothie. Examples of smoothies include, but are not limited to, orange smoothie, blueberry smoothie, kiwi smoothie, star fruit smoothie, dragon fruit smoothie, mango smoothie, acai smoothie, lemonade, banana smoothie, and combinations thereof.

[0121] In various aspects, the food product is water, such as, for example, still water or sparkling water.

[0122] E. Experiments The following examples are presented to provide a complete disclosure and description to those skilled in the art of how the compounds, compositions, articles, devices, and / or methods claimed herein are made and evaluated, and are intended to be purely exemplary and not intended to limit the present disclosure. Efforts have been made to ensure accuracy with respect to numerical values (e.g., amounts, temperatures, etc.), but some errors and deviations should be accounted for. Unless otherwise indicated, ingredient parts are measured by weight parts, temperatures are in °C or at ambient temperature, and pressures are at or near atmospheric pressure.

[0123] 1. Adjustment of Popping Pearls An overview of the raw materials used in the preparation of popping pearls is shown in Tables 1A and 1B below.

Table 1-1

Table 1-2

[0124] With reference to the preparation of Formulation Nos. 1 to 16 above, sugar, Action Gum 10000EC, and calcium chloride were dry-blended. Subsequently, using a mixer, the dry blend was added to the flavored base component. The resulting mixture was mixed at low to medium speed (600 - 800 rpm) to minimize air bubbles. Subsequently, an alginate bath was prepared in a separate container by mixing TICA-algin HG400 with water. It may take up to 1 hour to be completely incorporated. The depth of the alginate bath must be at least 5 inches. Next, the pearls of the liquid mixture (dry blend and flavored base component) were pipetted into the alginate solution from approximately 10 inches above the surface of the alginate solution. When dispensing, care must be taken to leave space between the pearls to prevent them from adhering to each other. After approximately 15 minutes in the bath, the pearls were filtered, rinsed with running water, and excess alginate was removed.

[0125] All of the above formulations were evaluated on a "pass / fail" scale based on their ability to form encapsulated pearls with a liquid core. If the formulation was successful, the formulation received a "pass". If the formulation gelled and did not form an outer layer with a liquid core, the formulation received a "fail". Among the exemplary Formulation Nos. 1 to 15, only Formulation No. 9 failed. The rest all received a "pass" evaluation.

[0126] 2. Preparation of Solid Pearls An overview of the raw materials used in the preparation of solid pearls is shown in Tables 2A and 2B below.

Table 2-1

Table 2-2

[0127] With reference to the preparation of Formulation Nos. 17 to 46 above, sugar and TICA-algin 400 powder were dry-blended. Then, using a mixer, the dry blend was added to the flavored base component. The resulting mixture was mixed at medium to low speed (600 - 800 rpm) to minimize air bubbles. A calcium bath was prepared in a separate container. Next, the pearls of the gum / flavored base mixture (dry blend and flavored base component) were pipetted into the calcium sulfate solution. The pearls were gelled in the solution for the specified time until the center had solidified. Finally, the pearls were filtered, rinsed with running water, and excess alginate was removed.

[0128] All of the above formulations were evaluated using the "pass / fail" evaluation scale detailed above. Each evaluation is shown in Table 3 below.

Table 3

[0129] It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention. Other embodiments of the invention will be apparent to those skilled in the art upon consideration of the specification and embodiments of the invention disclosed herein. It is intended that the specification and examples be considered as exemplary only, with the true scope and spirit of the invention being indicated by the following claims.

Claims

**Claim 1** A food capsule comprising: (a) a core composition comprising at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea; and (b) a gelling polysaccharide encapsulating the core composition, the encapsulating surface of the food capsule. **Claim 2** The food capsule according to claim 1, wherein the flavored base component is an alternative dairy product. **Claim 3** The food capsule according to claim 2, wherein the alternative dairy product is dairy milk or dairy creamer. **Claim 4** The food capsule according to claim 3, wherein the dairy milk is selected from coconut milk, oat milk, soy milk, almond milk, and chia milk. **Claim 5** The food capsule according to any one of claims 1 to 4, wherein the flavored base component is a syrup. **Claim 6** The food capsule according to claim 5, wherein the syrup is selected from chocolate syrup, vanilla syrup, caramel syrup, raspberry syrup, molasses syrup, and cascara syrup. **Claim 7** The food capsule according to any one of claims 1 to 6, wherein the flavored base component is a sauce. **Claim 8** The food capsule according to claim 7, wherein the sauce is a mocha sauce. **Claim 9** The food capsule according to any one of claims 1 to 8, wherein the flavored base component is coffee. **Claim 10** The food capsule according to claim 9, wherein the coffee is selected from coffee extract, espresso, instant coffee, cold brew, and hot brew. **Claim 11** The food capsule according to any one of claims 1 to 10, wherein the flavored base component is tea. **Claim 12** The food capsule according to claim 11, wherein the tea is selected from black tea, green tea, passion tea, white tea, Earl Grey tea, matcha tea, and chai tea. **Claim 13** The food capsule according to any one of claims 1 to 12, wherein the core composition further comprises fruit juice or fruit puree. **Claim 14** The food capsule according to any one of claims 1 to 12, wherein the core composition does not contain fruit juice or fruit puree. **Claim 15** The food capsule according to any one of claims 1 to 14, wherein the core composition further comprises sugar. **Claim 16** The food capsule according to claim 15, wherein the sugar is the only sugar in the food capsule.

17. The food capsule according to claim 15 or claim 16, wherein the sugar is selected from granulated sugar, brown sugar, maple sugar, honey, cascara sugar, coconut sugar.

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

19. The food capsule according to any one of claims 1 to 18, wherein the core composition is liquid.

20. The food capsule according to claim 19, wherein the core composition further comprises gum.

21. The food capsule according to claim 20, wherein the gum is locust bean gum, sesbania gum, tamarind gum, guar gum, xanthan gum, fenugreek gum, gelatin, gum arabic, or a combination thereof.

22. The food capsule according to claim 20 or claim 21, wherein the gum is a combination of guar gum and xanthan gum.

23. The food capsule according to any one of claims 19 to 22, wherein the core composition further comprises a calcium ion source.

24. The food capsule according to claim 23, wherein the calcium ion source is calcium chloride.

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

26. The food capsule according to any one of claims 19 to 24, wherein the gelling polysaccharide consists of gelled alginate.

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

28. The food capsule according to claim 27, wherein the core composition further comprises the gelling polysaccharide.

29. The food capsule according to claim 28, wherein the gelling polysaccharide comprises gelled alginate.

30. The food capsule according to claim 28, wherein the gelling polysaccharide consists of gelled alginate.

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

32. The food capsule according to claim 31, wherein the calcium ion source is calcium sulfate.

33. The food capsule according to any one of claims 1 to 32, wherein the core composition does not contain tapioca starch.

34. The food capsule according to any one of claims 1 to 32, wherein the core composition does not contain starch.

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

36. The food capsule according to any one of claims 1 to 34, wherein the capsule does not contain starch.

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

38. The food capsule is (a) a core composition comprising sugar, gum, a calcium ion source, and at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea, the core composition being a liquid; (b) a capsule encapsulating surface comprising a gelling alginate encapsulating the core composition. The food capsule according to claim 1, wherein the food capsule does not contain starch, fruit juice, or fruit puree.

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

40. The food capsule is (a) a core composition comprising sugar, a gelling alginate, and at least one flavored base component selected from alternative dairy products, syrups, sauces, coffee, and tea, the core composition being a gel; (b) a capsule encapsulating surface comprising a gelling alginate and a calcium ion source encapsulating the core composition. The food capsule according to claim 1, wherein the food capsule does not contain starch, fruit juice, or fruit puree.

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

42. The food capsule according to claim 41, wherein the core composition contains a plurality of colorants, and each colorant has a different color.

43. The food capsule according to claim 42, wherein the capsule has a marbled color.

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

45. The food capsule according to any one of claims 1 to 44, wherein the core composition further comprises a leaching agent, a flavoring agent, a spice, a vitamin, caffeine, a mineral, a herb supplement, a coloring agent, or a combination thereof.

46. The food capsule according to any one of claims 1 to 45, wherein the food capsule has a maximum length of about 5 mm to about 7 mm.

47. The food capsule according to any one of claims 1 to 46, wherein the food capsule is circular, elliptical, or teardrop-shaped.

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

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

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

51. The composition according to claim 50, wherein the water is still water or sparkling water.

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

53. A method for manufacturing a food capsule according to any one of claims 1 to 52, the method comprising: (a) providing the core composition; and (b) dispensing the core composition in droplets into a bath containing a capsule-forming agent, thereby forming a capsule-forming surface, provided that when the core composition contains a polysaccharide, the capsule-forming agent is a calcium ion source; when the core composition contains a calcium ion source, the capsule-forming agent is a polysaccharide.

54. The method according to claim 53, wherein the core composition further comprises sugar.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

77. The method according to claim 75 or claim 76, wherein the sugar, the gum, and the calcium ion source are premixed to form a dry blend before being mixed with the at least one flavored base component.

78. The method according to claim 77, wherein the mixing is performed via a mixer.

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

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

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

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

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

84. The method according to claim 82 or claim 83, wherein the sugar and the polysaccharide are premixed to form a dry blend before being mixed with the at least one flavored base component.

85. The method according to claim 84, wherein the mixing is performed via a mixer.

86. The method according to claim 84 or claim 85, wherein the mixing is performed at a medium to low speed.

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

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

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

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

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

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

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

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

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

96. The method according to any one of claims 53 to 94, wherein the core composition remains in the bath for a period of about 2 hours or less.

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

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

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

100. The method according to claim 99, further comprising rinsing the capsules.

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

102. The method according to claim 101, further comprising rinsing the capsules after the filtering step.

103. (a) mixing the sugar and the polysaccharide to thereby form a dry blend; (b) mixing the dry blend with at least one flavored base component to thereby form the core composition; (c) dispensing the core composition into the bath as droplets, wherein the encapsulating agent is a calcium ion source, thereby forming the encapsulating surface; (d) filtering the capsules, wherein the core composition is a gel after the dispensing step, The method according to claim 53, wherein the core composition remains in the bath for a period of about 40 minutes to about 2 hours.

104. The method according to claim 103, further comprising rinsing the capsules after the filtering step.

105. The method according to any one of claims 53 to 104, further comprising adding a first colorant to the core composition as droplets before the dispensing step.

106. The method according to claim 105, further comprising adding a second colorant to the core composition as droplets before the dispensing step, wherein the second colorant is a different color from the first colorant.

107. The method according to claim 106, wherein the capsules have a marbled color.

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

109. The method according to any one of claims 53 to 108, further comprising adding one or more selected from leaching agents, flavoring agents, spices, vitamins, caffeine, minerals, herbal supplements, and colorants to the core composition.

110. A food capsule prepared by the method according to any one of claims 53 to 109.

111. A food capsule, (a) a core composition comprising at least one flavored base component and at least two colorants, each colorant having a different color; (b) an encapsulating surface comprising a gelling polysaccharide that encapsulates the core composition, The food capsule, wherein the capsule has a marbled color.

112. The food capsule according to claim 111, wherein the flavored base component contains water.

113. The food capsule according to claim 111 or claim 112, wherein the perfumed base component contains fruit juice or fruit puree.

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

115. The food capsule according to any one of claims 111 to 114, wherein the core composition further contains sugar.

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

117. The food capsule according to claim 116, wherein the core composition further contains gum.

118. The food capsule according to claim 116 or claim 117, wherein the core composition further contains a calcium ion source.

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

120. The food capsule according to claim 119, wherein the core composition further contains the gelling polysaccharide.

121. The food capsule according to claim 120, wherein the gelling polysaccharide is gelling alginate.

122. The food capsule according to any one of claims 111 to 121, wherein the core composition further contains starch.

123. The food capsule according to claim 122, wherein the starch is tapioca starch.

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

125. The food capsule according to any one of claims 111 to 124, wherein the core composition further contains a leaching agent, a flavoring agent, a spice, a vitamin, caffeine, a mineral, a herb supplement, a coloring agent, or a combination thereof.

126. The food capsule according to any one of claims 111 to 125, having a maximum length of about 5 mm to about 7 mm.

127. The food capsule according to any one of claims 111 to 126, having a circular shape, an elliptical shape, or a teardrop shape.

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

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

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

131. A method for manufacturing a food capsule according to any one of claims 111 to 127, the method comprising: (a) providing the core composition; (b) adding a first colorant and a second colorant to the core composition in sequence as droplets, the second colorant having a color different from that of the first colorant, thereby forming a marbled core composition; (c) dispensing the marbled core composition as droplets into a bath, thereby forming the encapsulating surface. Provided that when the core composition contains a polysaccharide, the encapsulating agent is a calcium ion source; when the core composition contains a calcium ion source, the encapsulating agent is a polysaccharide.

132. The method according to claim 131, further comprising filtering the capsule.

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

134. A food capsule prepared by the method according to any one of claims 131 to 133.

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