Abstract: A characteristic of tallow may be evaluated using a spectrometer (110). For example, optical reflectance data may be obtained from tallow, the reflectance data corresponding to a specified range of infra-red wavelengths. A value corresponding to the characteristic may be output based on the reflectance data generated by the spectrometer (110). The characteristic may include unsaponifiable matter as a percentage or concentration in a sample, for example.

Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile EforRed variant polypeptide. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to a brown color after cooking. For example, the thermolabile EforRed variant may have a sequence at least 80% identical to SEQ ID NO:1 and include (i) an XYG chromophore tripeptide and (ii) a mutation at a position selected from the group consisting of phenylalanine (F) 68, threonine (T) 102, aspartate (D) 119, D130, alanine (A) 139, F163, F206, A214, and combinations thereof relative to SEQ ID NO:1.

Abstract: The present invention relates to an enzymatic process for elongating gluco-oligosaccharides with a glucosyl moiety. The invention also relates to the elongated gluco-oligosaccharides obtained with the process. These elongated gluco-oligosaccharides can be used in edible products, for instance as sweeteners and/or (low calorie) bulking agents and present a decreased digestibility compared to known gluco-oligosaccharides.

Abstract: A refined oil composition having a reduced 3-MCPD ester and/or glycidyl ester content and methods of preparation thereof.

Abstract: The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.

Abstract: Fish feeds that contain omega-3 fatty acids derived from modified oilseed plants such as Brassica and others, in some cases in place of or in addition to omega-3 fatty acids derived from marine oil.

Abstract: Various embodiments provide a method of frying. A method includes heating frying oil to a frying temperature and maintaining the frying oil at the frying temperature for a frying period. During the method no part of the oil exceeds 220° C. A system for using the method of frying includes a pot for holding a frying oil, a heating element for heating the frying oil, and a jacket surrounding the heating element. The jacket prevents direct contact between the frying oil and the heating element. The jacket is configured to uniformly distribute heat produced by the heating element within the pot such that the frying oil has less than 10 area % polymers at the end of heating and maintaining the frying oil at a frying temperature for a frying period.

Abstract: The invention is directed to a method of preparing a blend comprising a polysaccharide and a water soluble or dispersible ingredient. More in particular, the invention relates to the preparation of such blend using a filter centrifuge. The method of the invention comprises a. feeding a polysaccharide slurry to a filter centrifuge via a first inlet; b. rotating the filter centrifuge at a first centrifuge speed to provide a polysaccharide cake; c. feeding a sprayable ingredient to the filter centrifuge via a second inlet; and d. spraying the sprayable ingredient onto the polysaccharide cake while rotating the filter centrifuge at a second centrifuge speed to produce a blend of the polysaccharide and the ingredient.

Abstract: The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also provides a use of a blend of hydrolyzed pea protein and carrageenan as an albumen replacement to prepare an egg-free meringue composition. A method of manufacturing an egg-free meringue is also described herein.

Abstract: The present invention relates to a fat composition comprising at least one palm oil and/or palm oil based material and the palm oil and/or palm oil based material is having a content of di-acylglycerides less than 3% and a content of unwanted propanol components of less than 0.8 ppm, and its use in an infant food product.

Abstract: The present invention relates to an oil refining equipment comprising a stripping column with packing and the column has a height to diameter ratio from 0.1 to 10, from 0.5 to 5, from 1 to 4.9, from 1.4 to 4.5, from 1.6 to 2.8. It is used for degrading, decomposing or breaking down oxidation products of triglycerides, diglycerides, monoglycerides and/or fatty acids. A process for refining edible oils is described as well.

Abstract: A shipping container is initially a substantially enclosed box for transport of product, and has a detachable portion comprising a removable section of the top panel that is no more than 35% of the area of the top panel, a major flap and side flaps adjacent to the major flap. The shipping container is convertible to a display container for display and access to the contents of the container at the point of product sale by removal of the detachable portion. A plurality of the display containers can be stably stacked for display even after removal of the detachable portion.

Abstract: Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.

Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.

Abstract: The invention relates to the field of plant-based proteins, in particular wheat proteins, used in the aqua feed industry. The invention covers a process for preparing a coarse devitalized wheat gluten composition and the product obtained therefrom. The invention also covers an aquafeed product comprising the coarse devitalized wheat gluten composition of the invention and its use. The invention also covers the use of the coarse devitalized wheat gluten composition to at least partially replace other proteins in an aqua feed product, whilst maintaining the overall digestibility.

Abstract: The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.

Abstract: The present invention relates to processes for removing impurities from an edible fat, such as an edible butter or edible oil, where the processes comprise the step of subjecting the edible fat to a short-path evaporation process and do not comprise the step of deodorizing the edible fat by treatment with steam.