Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: Provided herein are methods for the production of high density cultures of algae as well as nutritional supplements from such cultures and the use of such cultures to produce therapeutic proteins.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.

Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Abstract: A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

Abstract: Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Abstract: A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

Abstract: The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

Abstract: A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

Abstract: The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.

Abstract: Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.

Abstract: The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

Abstract: The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby.

Abstract: A process for optimizing the efficiency of extraction at room temperature of juice or puree from pulps of fruit and vegetables, responsive to their consistency. The pulps are first cut and softened in a first section of the machine, where a rotor applies pulses to the pulps in quick succession against a stator having protrusions on the inner surface. The softened product then passes through an extraction section, where the separation is carried out of a main product, which is conveyed in an outlet duct, from the waste solid parts, which are discharged through an outlet. The rotors are mounted on different shafts operated by motors. Both motors are operatively connected to a device that controls the speeds manually, or automatically, responsive to predetermined input parameters, according to the consistency of the product.

Abstract: A sweetener composition includes a plurality of assembled particles including natural, non-nutritive sweetener molecules and organic scaffold particles. The natural, non-nutritive sweetener molecules include hydrophilic moieties and hydrophobic moieties, the organic scaffold particles include at least one compositional component including a C6-C10 medium chain glyceride, and the C6-C10 medium chain glyceride includes at least 20 wt % of the total lipid content of the composition. Methods of making the sweetener composition are also described.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.