Microcapsules and emulsions containing low bloom gelatine and methods of making and using thereof

Described herein are microcapsules and emulsions prepared from low Bloom gelatin and methods of making and using thereof.

The effects of various binders and moisture content on pellet stability of research diets for freshwater crayfish

Two experiments were conducted to assess the water stability of a practical research diet manufactured with various binders and differing levels of moisture. In the first experiment the binders – agar, gelatine, carrageenan, and carboxymethylcellulose (CMC) were included at both 3 and 5% of total ingredient weight. All binders were tested with equal ingredient weight to water volume, and additionally carrageenan was tested in a diet with double the water volume. The dry matter remaining following immersion for up to 180 min was calculated and the rate of pellet decay was modelled using the Weibull distribution. The analysis revealed that the rate of dry matter loss decreased with time, and that carrageenan and CMC binders were significantly better (P < 0.001) binders than the agar and gelatine. The 5% binder concentration slowed the decay rate by as much as 62% as compared with the 3% binder concentration. The second experiment compared the binding performance of carrageenan and sodium alginate in both 50% moisture and 10% moisture pellets. The same analysis revealed that 10% moisture alginate-bound pellets were more water stable than the others. A discussion of the use of moist diets for crayfish research is included.

Eating marshmallows reduces ileostomy output: a randomized crossover trial

AIM: Anecdotally, many ostomates believe that eating marshmallows can reduce ileostomy effluent. There is a plausible mechanism for this, as the gelatine contained in marshmallows may thicken small bowel fluid, but there is currently no evidence that this is effective. METHOD: This was a randomized crossover trial. Adult patients with well-established ileostomies were included. Ileostomy output was measured for 1 week during which three marshmallows were consumed three times daily, and for one control week where marshmallows were not eaten. There was a 2-day washout period. Patients were randomly allocated to whether the control or intervention week occurred first. In addition, a questionnaire was administered regarding patient's subjective experience of their ileostomy function. RESULTS: Thirty-one participants were recruited; 28 completed the study. There was a median reduction in ileostomy output volume of 75 ml per day during the study period (P = 0.0054, 95% confidence interval 23.4-678.3) compared with the control week. Twenty of 28 subjects (71%) experienced a reduction in their ileostomy output, two had no change and six reported an increase. During the study period, participants reported fewer ileostomy bag changes (median five per day vs six in the control period, P = 0.0255). Twenty of 28 (71%) reported that the ileostomy effluent was thicker during the study week (P = 0.023). Overall 19 (68%) participants stated they would use marshmallows in the future if they wanted to reduce or thicken their ileostomy output. CONCLUSION: Eating marshmallows leads to a small but statistically significant reduction in ileostomy output.