Abstract: The present invention relates to a modified protein comprising an amino acid sequence that has one or more amino acids replacements from a reference protein, wherein the modified protein has at least one improved food-related property compared to the reference protein and to uses thereof in the food industry.

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: A method for increasing the yield of Amadori rearrangement products (ARP) based on a mechanism in which addition of tea polyphenols to deoxyosones inhibits degradation of the ARP. The method includes the following steps: dissolving and mixing amino acid, sugar and tea polyphenol in water, and adjusting a pH value; placing the obtained mixed solution in a reaction flask, and heating the mixed solution at a constant temperature in a water bath to obtain a reaction solution; and performing vacuum decompression dehydration reaction at a constant temperature; after the reaction is completed, using an ice bath to terminate the reaction to obtain a solid reactant, and redissolving the solid reactant in water to obtain an ARP solution. This method promotes the formation of ARP and inhibits degradation of ARP, so that ARP is accumulated and enriched in a large amount (80% and above yield).

Abstract: A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided.

Abstract: The present invention relates to a margarine substitute loaded with trans-resveratrol/glycoside and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a peanut protein dispersion, adding a transglutaminase thereto, performing a cross-linking reaction under a water bath condition, and heating up to obtain a monolithic gel; continuing to add water to the monolithic gel, shearing the resultant at a high speed, homogenizing at a high pressure, performing ultrasonication, and adjusting pH to obtain a microgel particle dispersion; (2) adding a trans-resveratrol/glycoside to an edible oil in the dark, stirring well, continuing to add the microgel particle dispersion obtained in step (1), and shearing the resultant at a high speed to obtain a high internal-phase Pickering emulsion, i.e. a margarine substitute loaded with trans-resveratrol/glycoside.

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: 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 present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.

Abstract: A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

Abstract: A method for preserving aquatic products at sea includes the following steps: an on-board refrigeration system is used to refrigerate the antifreeze solution, and the antifreeze solution is used as a main cold source, and temperatures at centers of fish bodies drop rapidly to achieve rapid cooling and reduce activity of endogenous enzymes and inhibit proliferation of microorganisms by direct or indirect heat exchange with captured catches. The antifreeze solution contains edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, surfactant and water, and the mass percentage of each component is as follows: edible alcohol 15%-30%, propylene glycol 10%-30%, glycerol 2%-15%, calcium chloride 1%-10%, sodium chloride 3%-10%, amino acid 0.1%-0.15%, Antarctic krill protein hydrolysate 0.01%-0.3%, surfactant 0.005%-0.5%, and the balance is water.

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: 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: 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: 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.

Abstract: According to a method of manufacturing kimchi of the present invention, there is provided high-quality kimchi which contains Dendropanax morbifera Lev. and one or more functional ingredients selected from among a dandelion, Capsella bursa-pastoris, Kalopanax septemlobus, Cuscuta chinensis Lamarck, and Sambucus williamsii var. coreana Nakai, so that an irritating odor is reduced, freshness is maintained over a long period of time, an improved mouthfeel is ensured, excessive fermentation caused by the occurrence of microorganisms is prevented, and storage stability is improved.

Abstract: A jelly fig-derived low methoxyl pectin (LM pectin) and a method for producing the same are disclosed. The LM pectin has a relatively high average molecular weight, a relatively low esterification degree, and a relatively high galacturonic acid content. The LM pectin is made using raw materials of female syconium of jelly fig, particularly the three parts of achenes, pedicels, and sepals as a whole. The LM pectin can be used in preparing calcium pectate gel and/or as biomaterials for wide applications in the food and medical industries.