Abstract: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: Low-sugar dietetic or diabetic honey compositions and method of production are described. Honey compositions comprising approximately less than 25% sugar are produced by extending natural honey with extender molecules selected from oligosaccharides, polyols, and dietary fiber which are not metabolized or are slowly metabolized in the human digestive system.

Abstract: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Abstract: Low-sugar dietetic or diabetic honey compositions and method of production are described. Honey compositions containing approximately less than 25% sugar are produced by extending natural honey with extender molecules selected from oligosaccharides, polyols, and dietary fiber which are not metabolized or are slowly metabolized in the human digestive system.

Abstract: A rice bran extract formed from a rice bran with a naturally occurring lipase enzyme causing rancidity that has been inactivated with an antilipase enzyme has unique functionality as a processing aid with workable doughs. The rice bran extract improves the machinability of the dough and/or provides positive function effects on texture, bulk density, etc. of the final product.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary stabilize the rice bran before wet milling and microfiltration.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice bran to whey protein concentrate in a weight ratio from about 1:3 to 3:1. The beverage product is preferably a liquid comprised of the above components with the balance being selected from water, a milk, and fruit juice.