Abstract: Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

Abstract: The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the piña of the blue agave plant.

Abstract: Citrus products are provided which incorporate components from pulp material separated from a citrus juice source. The invention is especially beneficial in connection with grapefruit sources. Naringin or other bitterant levels are reduced substantially in all phases of the citrus source, including pulp components. In a particular application, the citrus product is a grapefruit juice product which is organoleptically identified as grapefruit juice when it stands alone but is not organoleptically identified as grapefruit juice when blended with other fruit juice sources.

Abstract: A product and process is provided to produce a one phase chocolate tablet containing from 1 to 16 percent water eliminating the normally required conching step.

Abstract: There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.

Abstract: Disclosed are dried green vegetables, especially broccoli florets and pea-pods, characterized by superior color retention compared to conventionally dried vegetables of equivalent water activity stored at comparable temperatures. The present products also exhibit excellent rehydration rates and superior texture and appearance upon rehydration. In its method aspect, the invention resides in improved infusion techniques, including infusion of particularly defined alkaline buffer systems and tocopherol into the vegetable pieces. The instant dried vegetables find particular suitability for use in shelf stable packaged dry mixes for oriental or stir fry meals, dry mixes for cold pasta salads and casseroles.

Abstract: A process is provided for manufacturing dried meat emulsions employing limited added water and salt together with an aproximately neutral pH. The process results in accelerated drying, greater fat retention, improved rehydration, and better texture of the rehydrated meat emulsion.