Abstract: A process is described for producing natural, heat stable flavorings suitable for bakery applications. The flavorings are produced by low-temperature extraction of at least one herb, spice, fruit, nut or other plant material or part thereof with a mixture or an emulsion of an edible oil, water and an emulsifier, followed by separation of the solids matter from the liquid. The liquid flavorings fraction which is itself heat stable is rendered more convenient to use by encapsulation and drying into powder.

Abstract: A high quality starch, wholesome to be used for food applications is produced from green unpeeled bananas though a cost efficient, commercially viable process. The process steps involve an optional initial comminution, lye milling of the bananas, holding the milled solution for a minimum of 1 hour, sieving to remove pomace and fiber, concentrating, neutralizing the starch solution, dewatering and drying. The final product is of very high quality and devoid of detectable pesticide and/or fungicide residues.

Abstract: A non-adhesive chewing gum base comprising a gluten component and a protein condensing agent which promotes cross-linking among gluten proteins forming the gluten component. Preferably the gluten is a wheat gluten and the protein condensing agent is a tannin. The base may also comprise an emulsifying agent, a plasticizing agent and whole wheat flour. Sweeteners, flavors and colors may be added to the gluten-based mixture to produce a desirable chewing gum. The gluten-based chewing gum is light in texture and will not adhere to dentures or fillings when chewed. Ingredients in the gluten-based chewing gum are all natural and will not be harmful if the gum is accidentally swallowed. The chewing gum is formed through low temperature extrusion or by freeze fragmentation processes.