Abstract: A method and product comprising mixing at least one oil to a converted methylcellulose polymer to result in a methylcellulose polymer-oil mixture, mixing at least one hydrocolloid to the methylcellulose polymer-oil mixture and heating the methylcellulose polymer-oil mixture to result in a microgel structure; and entrapping at least one flavor potentiator within the microgel structure to result in a peptide-infused microgel structure.

Abstract: The criteria for pea protein with improved processibility by low moisture extrusion and consistency of protein have been experimentally determined. These criteria include a water holding capability above 35% in combination with water binding capability above 2.5 g of water g of sample), a protein and water interaction occurring at ambient temperature that forms a viscous solution as the proteins hydrate with an apparent viscosity in centipoise (cP) ranging from 400 to 500, upon heating of the protein dough plasticization occurs from an interaction of water and selected proteins to yield a melted/denatured complex having an apparent viscosity of 250 to 500 cP, and a low potassium (below 0.2 % by weight) content and high sodium content (above 0.8% by weight).

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of reducing blood glucose levels or insulin levels are disclosed. Also disclosed are methods of controlling, ameliorating, or treating diabetes with ingestible compositions comprising a combination of soluble anionic fiber and at least one multivalent cation.

Abstract: Compositions and methods for inducing statiety and for reducing caloric intake having at least soluble anionic fiber and at least one soluble cation. The compositions may be solid, fluid, or mixtures thereof.

Abstract: Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.

Abstract: Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.

Abstract: A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of weight management including inducing satiety, reducing caloric intake, weight loss and improving weight loss, using the formed food or ingestible compositions having at least one soluble anionic fiber and at least one multivalent cation.

Abstract: An ingestible composition to increase viscosity imparted to the digesta in an intestine that includes a soluble anionic fiber and a protected cation. The protected cation may be coated with an enteric coating, a lipid coating, or a sustained release coating.

Abstract: Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation. The fiber and optional cation componentscan be consumed together or separately.

Abstract: Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.

Abstract: The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared to an unextruded protein. Because the extruded protein is relatively inert, it can be incorporated in relatively large amounts in food products without substantially adversely affecting the food product. In addition, the protein source can be coextruded with a fiber source to provide an extruded protein-fiber blend. The extruded protein-fiber blend of the present invention permits the inclusion of high levels of protein and fiber into a food product substantially without adversely affecting the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.

Abstract: Methods to reduce the astringency of substances such as foods and beverages are provided. Compositions exhibiting reduced astringency are also provided.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.