Abstract: The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.

Abstract: The invention comprises a method of enhancing viscosity and/or viscoelasticity of surfactant solution using nanoparticles. The particle allow a formulator to tailor-make a solution of defined rheology (viscosity and/or viscoelasticity) using nanoparticles to control these properties. Further, the particles allow independent control of each of the variable and further allow the variable to be controlled without use of additional surfactants, polymer and other components traditionally used for this end. The invention also comprises compositions thereof.