Abstract: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed.

Abstract: The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 20 deg. F. despite the high dissolved solids equivalent content.

Abstract: Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

Abstract: A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt. % of GLA, EPA and/or DHA in total or derivatives thereof; and secoisolariciresinol (SECO) or a derivative thereof, with the proviso that when the composition comprises GLA, the composition is substantially free of isoflavones. The composition and mixtures or blends comprising the composition may be used for the treatment of PMS and prostate conditions.

Abstract: A food product comprising a source of at least one metal ion selected from Fe and Cu ions and an ascorbic acid derivative substituted in the 2-position, wherein the molar ratio of the metal ion or metal ions in the source of metal ions to the ascorbic acid derivative is from 1:0.5 to 1:15.

Abstract: Disclosed are compositions and methods related to a eukaryote of the order Thraustochytriales and family Thraustochytriaceae which when cultured produce quantities of unsaturated fatty acids, such as omega 3 (n-3) and/or omega 6 (n-6) oils, such as DHA, EPA and DPA, capable of being purified and used as all such compositions are used and more, because of their means of production.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

Abstract: It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor.

Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.

Abstract: A process for obtaining fenugreek flour from fenugreek seeds has been developed, and the flour incorporated into baked or other food products. The processed fenugreek flour from boiled seeds was easier to add into food products than whole seeds and did not compromise the food's taste or texture. This fenugreek flour can be included in everyday food items and will allow increased use in fenugreek to aid in the prevention of diabetes and obesity. Using this flour, a fenugreek bread formula was developed, and the bread was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Eight diet controlled diabetic subjects were served wheat bread with about 5% fenugreek, and the consumption of the fenugreek bread was shown to reduce serum insulin indicating the bioactivity of the fenugreek remained in the bread.

Abstract: The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.

Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.

Abstract: The invention relates to double emulsions, in particular double emulsions of the water-in-oil-in-water type, which are organoleptically similar to full-fat oil in water emulsions and which are stabilised by mixture of emulsifiers. The invention also relates to a method for producing said double emulsions, and to the use of a mixture of emulsifier for stabilising said emulsions.

Abstract: A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in time during the period of fermentation and aging, and subsequently effecting further aging. The process does not require any special treatment, and is quite convenient, in that it employs conventional process steps for producing a soy sauce. The resultant soy sauce has a light color and yet gives a rich flavor comparable to that of regular soy sauce, has a rich taste comparable to that of saishikomi-shoyu having a total nitrogen content of not less than 2% (W/V), and is mild in terms of saltiness.

Abstract: The invention relates to an apparatus suitable for preparing a variety of emulsion type of food products. The apparatus omprises a source unit (a) for components that are used to make a base product and a source unit (b) for post-added ingredients.

Abstract: There is disclosed a packaged salad. The packaged salad includes an undressed salad comprising a plurality of solid food items, and a package containing the salad. The package has a smaller distribution mode and a larger, expanded consumption mode. One or more air vents allow air to enter the package to prevent negative air pressure from impeding a user from expanding the package from distribution mode to consumption mode. Processes for using the package are also disclosed.

Abstract: The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times ti and ti+1 the intensity I consumed by the motor, the rotation speed of said at least one extrusion screw being increased if the intensity difference ?I between ti and ti+1 is positive and higher than a predetermined value.

Abstract: Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stable emulsion at ambient temperature for at least 14 days after thermal processing. The dairy bases or food products comprising the dairy bases can be thermally processed, such as by retort processing, to produce shelf stable food products that comply with government and/or industry standards for commercial sterility without adversely affecting the color, texture, mouth feel, flavor, thermoplasticity, viscosity, and/or appearance of the dairy bases or food products comprising the dairy bases.

Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fibre particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fibre particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Abstract: A barbeque sauce made with a combination of commonly available ingredients that are mixed in a unique and flavorful combination suitable for marinating, basting, cooking or as a tasty spread for application to a wide variety of foods including but not limited to, beef, pork, chicken and similar foods. The ingredients include sweeteners such as white sugar, brown sugar and honey, mustard, salt, pepper, hot chili sauce, vinegar, smoked mesquite seasoning, and commercial sweet barbeque sauce mixed in specific proportions.

Abstract: Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: Savoury food product, comprising salt and/or fat, and further comprising a plant material comprising chlorophyll, and a food grade blue-coloured ingredient.

Abstract: A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of ?-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods.

Abstract: A method of reducing the amount of saturated fatty acids capable of being absorbed by an animal body relative to the amount of unsaturated fatty acids capable of being absorbed by an animal body in or from a fat-containing food product comprises the steps of i) identifying a food product comprising one or more saturated fatty acids and one or more unsaturated fatty acids, and ii) incorporating one or more water-soluble cellulose derivatives in the food product or administering one or more water-soluble cellulose derivatives before, during or after the consumption of the food product.

Abstract: The present invention relates to a method of producing tomato pastes that have increased dietaryvalue, e.g. resulting from the presence of a significant amount of gamma-aminobutyric acid. More in particular, the present method concerns producing tomato pastes from dehydrated processing tomatoes, said dehydrated tomatoes being obtained either by harvesting post-ripened tomatoes that have dehydrated while still on the vine or by harvesting tomatoes that are subsequently dehydrated by drying the intact tomatoes said tomatoes having a cuticle that is permeable to water. The inventors have observed that in order to produce a tomato paste with the desired high GABA content and optimum taste, the processing tomatoes should be dehydrated to a Brix value within the range of 5-10.

Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.

Abstract: The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

Abstract: Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads.

Abstract: The present invention provides a liquid seasoning, which brings on a sufficient salty taste although it has a low common salt concentration, and which exhibits for example a pharmacological effect such as an antihypertensive effect at a high level. The present invention relates to a liquid seasoning, which contains the following components (A) to (C): (A) 3.55% or less by weight of sodium; (B) 0.5% to 4.2% by weight of potassium; and (C) 0.1% to 10% by weight of a food material having an antihypertensive effect, wherein the remaining portion of the liquid seasoning excluding component (C) is adapted by incorporation of a substance other than component (C) to have a nitrogen content (D) of 1.6% or more based on the total weight of the liquid seasoning.

Abstract: A substitute for traditional sauces used in the preparation of oriental style cuisine is disclosed. The sauce is substantially free of major food allergens so that individuals with common food allergies can enjoy the sauce without suffering from an allergic reaction.

Abstract: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.

Abstract: We disclose a composition comprising greater than about 95% d.s.b. of a starch comprising short chain amylose having an average degree of polymerization (DP) from about 20 to about 150, wherein an aqueous slurry comprising about 20% d.s.b. of the composition has a minimum yield stress of at least 400 Pa. We also disclose a method of preparing the composition comprising contacting a starch paste with a 4-?-glucanotransferase, to yield a chain-extended starch; contacting the chain-extended starch with a debranching enzyme, to yield a debranched starch; crystallizing the debranched starch, to yield a crystallized debranched starch; and shearing the crystallized debranched starch, to yield the composition. We also disclose a food formulation comprising a foodstuff and the composition.

Abstract: There is provided a surface-active material that comprises fibres made of a waxy material, said material having a contact angle at the air/water interface or the oil/water interface between 60° and 120°. The surface-active material can be used for foam and emulsion formation and stabilisation, coatings, encapsulation and drug delivery. It can for example be used in the following industries: foods, home and personal care, oilfield, agriculture, textile, construction, emulsion polymerisation, leather, plastic, pulp, paper and pharma.

Abstract: The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such that the polymer forms effective entanglements or associations with neighboring starch molecules, and preferably at least one additive to improve melt flow and melt processability. The additive may be a hydroxyl plasticizer, a hydroxyl-free plasticizer, a diluent, or mixtures thereof. The composition is melt processable on conventional thermoplastic equipment. The composition is especially suitable for uniaxial and biaxial extensional processes to make fibers, films, foams and like products.

Abstract: A substantially fat free pourable salad dressing with food particulates is described, such that the salad dressing has a flavor, aroma, color and appearance that is “just right”. The food particulates having an Approximate diameter of at least about 0.64 cm and up to about 1.27 cm, and comprise about 15% to about 45% of the system. The chunky salad dressing system, in addition to the food particulates, includes an aqueous solution comprising a mixture of at least about 0.20% acetic acid and at least about 0.10% inorganic acid, and has a pH of less than about 4.5.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general formula SMM, wherein S represents a saturated fatty acid and M represents a monoenoic fatty acid, which olein fraction is obtainable by fractionation of a high oleic high saturated sunflower oil; and collecting the liquid fraction. The invention further relates to a method for preparation of a stable and liquid olein fraction by low temperature fractionation of a high oleic, high saturated sunflower oil.

Abstract: An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material. The present invention provides a cereal flour composition that contains wheat flour prepared from a type of wheat that does not express any two of the three wheat starch synthase II proteins, and also does not express the three wheat granule bound starch synthase proteins, and another type of cereal flour; and a food product manufactured using such a cereal flour composition.

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 30-30% salt, and a gelling agent comprising starch and gelatin, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Abstract: A process for thickening liquid food and/or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.

Abstract: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product.

Abstract: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

Abstract: Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight: dry residue 5.5-20%, water 94.5-80%, 100% being the sum of the two components, wherein the amount of water-insoluble and water-soluble solids in the dry residue ranges in percentage by weight: Water-insoluble solids from 18% to 70% Water-soluble solids from 82% to 30%, the sum of the two components being 100% of the dry residue.