Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.

Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.