Abstract: A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a principal cellodextrin with a degree of polymerisation (DP) value of at least 4. Food products comprising the composition, and cellodextrin materials used in the preparation of the composition as well as method for preparing these form further aspects of the invention.

Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.

Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Abstract: Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present disclosure provides methods for the production of enriched substances that can be used in the preparation of enriched food products, dietary supplements, medical foods, cosmetic products or pharmaceutical agents.

Abstract: The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.

Abstract: According to the present invention, a method for recovering useful fish meat proteins from waste water generated during fish paste or fishmeal production is provided. The provided is a method for recovering water-soluble proteins from fish paste leaching waste water or stick water, comprising: adjusting the pH of fish paste leaching waste water or stick water to 4.5-5.5 to insolubilize water-soluble proteins; heating the insolubilized proteins to 30° C. to 90° C. to cause the proteins to flocculate so as to form flocs; subjecting the flocs to solid-liquid separation using a decanter centrifuge during heating; and recovering proteins in the form of solid content.

Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavor notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

Abstract: Disclosed herein are a method and an apparatus for manufacturing a crab stick capable of saving costs accompanied by peeling off a film in businesses consuming a huge amount of crab sticks and reducing a generation of waste film providing a cause of environmental pollution by passing through and horizontally arranging plural strings of binding meats, which are wound in a bar shape, at a predetermined interval and covering upper and lower portions of the binding meats with a film and then packaging the covered binding meats by heat sealing.

Abstract: The present invention aims at providing a mung bean protein composition keeping a good color tone even after subjected to a heat treatment step for sterilization. The present invention provides a heat-treated mung bean protein composition wherein a measurement value according to the Folin-Denis method is 1.39% by weight or less in terms of gallic acid on a dry matter basis.

Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: The present invention is based on the finding that free amino acids can both negatively or positively influence overall taste of free amino acid-based enteral nutritional compositions, and the amino acids can thus be categorized. A striking balance of both categories of amino acids to arrive at amino acid-based nutritional composition with improved taste, yet not compromising the (regulatory) dietary restrictions on essential amino acids and conditionally essential amino acids.

Abstract: A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.

Abstract: The invention relates to a method for functionalizing a protein composition, by heating between 100° C. and 160° C. for between 0.1 s and 1 s, then cooling between 60° C. and 90° C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.