Abstract: The present invention relates to a molecular press dehydrating agents for vegetative tissues comprising starch hydrolysates or their derivatives. Preferably, the starch hydrolysates of the present invention may be maltodextrin specifically, and the derivatives of starch hydrolysates may be a modified starch, main component of which is starch sodium octenyl succinate. The molecular press dehydrating agents of the present invention may comprise sodium caseinate of low molecular weight additionally. The molecular press dehydrating agents of the present invention can cause cytorrhysis phenomenon and dehydrate plant tissues by mixing them together. While the molecular press dehydrating agents of the present invention show superior dehydration and drying effect in a similar level to existing dehydrating agents, there are no limitations for food use in legal, social and economical aspect, and it can be supplied in large quantities.

Abstract: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.

Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.

Abstract: Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness and increases the viscosity to allow the sweetener composition to retain its shape when molded. A honey and inulin composition can be added to chocolate without separation. A honey and inulin composition can be mixed with powdered milk without separation.

Abstract: A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2 to about 3.5. Such acidity measurement is conventially made using a glass electrode.

Abstract: A process for the extraction of lycopene from whole tomatoes, in which process tomatoes are heat concentrated and extracted with water-saturated ethyl acetate.

Abstract: Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Abstract: A method for making partially popped popcorn from hulled corn kernel is provided. A hulled corn comprising a pericarp structure and interior endosperm having an internal moisture content is modified, such as by boiling, soaking or steaming, to achieve a predetermined moisture content sufficient to inhibit but not prevent popping of the kernel. The modified kernel is exposed to a heated environment, such as a hot air popper, until the modified endosperm expands and ruptures the endosperm, resulting in a partially popped kernel.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, folate, epigallocatechin gallate, epicatechin, epicatechin gallate, epigallocatechin, and polypheron E.

Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

Abstract: Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Abstract: Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing dissolved calcium ions flowing through an inner core of the nozzle at not more than +/?30° to the horizontal into a bath of an aqueous solution containing dissolved calcium ions. The sol of alginate or low-methoxy pectate gels by diffusion of the calcium ions from the co-extruded stream containing dissolved calcium ions and from the aqueous solution containing dissolved calcium ions in the bath. A cylindrical tube of gelled alginate or low-methoxy pectate containing pulped olive is formed with a hollow core.

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

Abstract: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.

Abstract: The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.

Abstract: A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent.

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.