Abstract: The invention encompasses pet food compositions for a companion animal that include ginger and methods for enhancing the quality of life of an animal by administering such pet food compositions in the diet of the animal.

Abstract: This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.

Abstract: Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ?E*ab of the composition is less than 30% of the average variation of ?E*ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m2 light source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source.

Abstract: A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.

Abstract: The present invention refers to a new, different cooking process of products to be nixtamalized, for instance, corn, as well as a specially designed reactor to be used in the deep thermal treatment. Essentially, the process comprises the loading of a mixture of product to be nixtamalized and water into the container; shaking of the mixture by air injection from an air compressor; separation of floating residues and discharge of wastewater; introduction of hot and clean water into the container and the addition of lime, thus creating a product-water-lime mixture; stirring of the product-water-lime mixture by injecting air from the air compressor; igniting the burner until a target temperature is obtained in the reactor container; and turn off the burner and conditioning of moisture inside the reactor container for a determined period of time where prior to the end of the determined period of time it is proceeded to shake the cooked product-water-lime mixture by air injection from the air compressor.

Abstract: Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts, and contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite. The method produces the treated rice bran, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged. A treated rice bran composition is also provided, which comprises fatty acid salts, inactivated lipase, organosulfites, between about 14% and about 16% by weight protein, and between about 8% and about 10% by weight fiber.

Abstract: The invention relates to a novel technique for germinating a sproutable food such as rice, other types of cereals, or seeds. Provided is a novel germination technique capable of increasing a content of glutamate, accelerating an enrichment of gamma-aminobutyric acid, and exerting excellent functionality for the body, and a novel functional food material or pharmaceutical agent. A sprouted cereal is produced by soaking the cereal in a soaking solution prepared by addition of at least one carbonate selected from alkali metal carbonate, and alkaline earth metal carbonate to water to make the cereal absorb the soaking solution, followed by allowing the cereal to germinate under predetermined conditions.

Abstract: This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.

Abstract: Methods for replacing salt in a food composition comprising substituting all or part of the salt in the food composition with vinegar, while conserving the food composition's gustative, olfactive and physical values the presence of salt instead of the vinegar would give. In various embodiments, the food composition is a product of bakery comprising water, salt, yeast, and flour or a mix of flours. For example, vinegar may replace at least 60% of the salt in the food composition, and may have an acidity of 3% to 10%.

Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: The disclosure herein concerns the preparation of cooked rice using acidic, salt-containing vinegar-based compositions that lack sucrose and/or fructose containing sweetener additives. The salt used include at least one of a safely consumable sodium based salt and a safely consumable potassium based salt, the content of each or both being configured to enhance and adjust retrogradation resistance of the cooked rice depending on whether the cooked rice is to be stored refrigerated or frozen, and if frozen, the temperature range the cooked rice it is to be thawed. The acidic, vinegar-based non-sucrose/non-fructose compositions include vinegar solutions having different levels of salt content configured to accommodate different storage and processing conditions of the cooked rice so that the cooked rice presents a palatably pleasing experience to the consumer.

Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour.

Abstract: The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat and/or fiber levels.

Abstract: The invention provides dairy products containing fish-oil-originated EPA and/or DHA and having oxidation and emulsification stability. In particular, acidified milk containing EPA and/or DHA is provided which has oxidation and emulsification stability. The acidified milk is milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk. The acidified milk contains EPA and/or DHA as a fish oil, preferably a purified fish oil or a fish oil containing EPA and/or DHA in adjusted amount. The acidified milk is produced through an emulsification process. Preferably, the emulsification is performed after a fermentation process of the acidified milk process through a two-stage emulsification process. A food product containing the acidified milk of the invention is also provided.

Abstract: A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.

Abstract: The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Abstract: A food product comprising a fizz component that causes the product to fizz or have an effervescent effect upon addition of aqueous liquid.

Abstract: The foregoing invention generally is related to the food industry and more particularly to the manufacturing industry of frozen rice containing foodstuff. It has the advantage of increasing shelf life to 9 to 12 months for products made with rice; that can be frozen, and when thawed this product retains proper consumption qualities; with products of various qualities for the different tastes of consumers, and allows satisfaction of the great demand of this product at any time, day, afternoon, evening, and anywhere in the world.

Abstract: Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present in determined industrial wastes, permitting the use of by-products. The wastes used can be of plant origin (rice bran, algarroba seed, etc.) or animal origin (Procambarus clarkii or American crab). The main process includes two steps: a first step of successive washings with acidified water and a second step of continuous enzymatic hydrolysis. Variants to the main process are shown without pretreatment of the wastes with acidified water. These solubilized protein wastes (peptones) have an application, among others, in the formulation of culture media, in the biosynthesis of pharmaceutical and food products, in clinical or dietetic nutrition, as additives in cosmetics and as components of organic fertilizers.

Abstract: The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.

Abstract: A method of saving water, wastewater, lime, and energy while increasing productivity and enhancing product quality in a nixtamalization process. More specifically, during the grain cook and steep process, the phase-separated supernate is retained for a subsequent batch of grain. In addition, a fresh water rinse stream is recycled as push water.

Abstract: The present invention relates to a high yield process for producing soluble dietary fiber from corn hull. More specifically, the present invention comprises removing starch and protein with enzymes from corn hull which is by-product of wet-milling process for production of corn starch, extracting the resultant with alkaline solution to form a alkaline extract, treating the alkaline extract with enzymes, and drying the enzyme-treated solution, to produce dietary fiber with low viscosity and containing hemicellulose as a major component at high yield.

Abstract: A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by recycling hot water. Next, moisture content is stabilized, and the corn is milled and dried in a super-heated stream of air with reduced energy consumption by recycling waste hot air. Dust trapping is performed on a portion of waste hot air which is reused for preheating combustion air. Wet scrubbing of the remaining waste hot air is performed where heated water is reused and exhaust air vented. Cooling and further drying of the dried-milled particles follows. A fine grind or flour is separated and recovered from the coarse grind which is also aspirated to isolate a hull fraction as corn waste along with particulate collected after entrapping and scrubbing waste hot air. Re-milling and sieving the coarse grind produces a corn flour for tortilla and the like.

Abstract: The invention provides a masa foodstuff, methods of making and uses thereof.

Abstract: A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction followed by a condition change to inactivate the first enzyme while creating an optimal condition for a second enzyme and further terminating the second reaction by inactivating the second enzyme. A third enzyme may optionally be added to this reaction. The sequential enzyme-treated products are then cooled, filtered and dried thereby transformed into final food products.

Abstract: Functional cereals are provided in which the melatonin content of the cereals is increased by germinating the cereals under fixed conditions and a physiological activity and a function of reducing the odor of stool are added by the physiologically active substance melatonin and/or dietary fibers as active ingredients. Further, it has been found that high-quality and uniform germinated cereals are produced by germination using melatonin as an index.

Abstract: Continuous direct enzymatic protein solubilization process for industrial waste. The invention consists of obtaining peptones (mixture of proteins, peptides and amino acids) starting from industrial wastes of plant origin. The process is carried out in two steps. On the first step the wastes are subjected to successive washes with acidified water to wash out alkaloids (polyphenols), sugars, insoluble fibers, etc., a concentrate rich in proteins being obtained. In a continuous process said protein concentrate is next subjected to a second enzymatc hydrolysis step (25-40%) with endoproteases, the peptones being obtained which involve a degree of solubilization in the order of 60-80% of the insoluble commencement proteins.

Abstract: Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose. Such modified starch material possess altered processing and pasting profile characteristics.

Abstract: An activation method of decomposition enzyme contained in a food material, wherein the food material is brought into contact with electrolyzed water to activate the decomposition enzyme thereby to enhance taste of processed foodstuffs.

Abstract: The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing, and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to partially isolate a bran fraction for animal feed or integral flour, remilling and sieving the coarser particle to produce an instant corn flour for arepa, and admixing the fine particle with lime to obtain a masa flour for tortilla and other snack foods.

Abstract: A method of preparing particulate calcium phosphate animal feed minerals and useful carbon dioxide by coreacting calcareous proteinacious by-products recovered from poultry hatcheries with phosphoric acid. Aqueous hatchery by-product containing protein and calcium in a weight ratio between 0.25 and 1.25 is comminuted until the contained dry matter particles exhibit diameters less than 1 millimeter and are reactive with phosphoric acid. The calcium in the comminuted hatchery by-product is coreacted with phosphoric acid using between one and two mols of P per mol of Ca until carbon dioxide formation ceases and the reacted aqueous hatchery by-product exhibits a pH between 2 and 4. The calcium phosphate granules are dried by commercial means until the protein hardens and forms a matrix bonding the calcium phosphate into attrition resistant granules of animal feed mineral.

Abstract: The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as pretzels, cereal products such as breakfast cereals, and salsa. The additive is provided from a high fiber, low starch source of plant material.

Abstract: The present invention relates to a method for stabilizing and treating bran, wherein the method includes adding an amount of base to hydrated bran so as to saponify the fatty acids. The present invention also relates to a treated bran product having a caloric fat value equal to untreated bran with the nascent proteins intact, and containing salts of fatty acids.

Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.

Abstract: Corn grit is continuously processed to corn collects, or corn flour, by first treating the corn grit in a conditioner at a basic pH and a temperature in the range of about 180° F. to about 200° F. in the presence of steam and at a relatively low moisture content, i.e., no more than about 15 weight percent, preferably about 14 weight percent for a time period sufficient to effect partial gelatinization. Thereafter the obtained, partially gelatinized corn grit is passed through an extruder to produce corn collets that can be comminuted to corn flour. The corn grit moisture content in the extruder is about 20 to about 25 weight percent, and the corn collets are extruded at an exit temperature in the range of about 200 to 215° F. and a moisture content of about 9 to about 12 weight percent. The extruded corn collets have a dextrin value of about 8 to about 10.

Abstract: There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal capillary network without causing the grain to fragment. The grain is subsequently treated with an osmotically active solute which provides the grain with rapid imbibition characteristics. The treated grain, when used in baked products, results in a baked product having improved shelf stability and antistaling properties.

Abstract: A tomato peel material pH level adjustment system (10) including a plurality of peel material receiving tanks (32, 33), pumps (36, 37), acid injection devices (71, 46, 48), mixing devices (34, 35) and mixing conduits (40, 41) extending to a system output such as storage holding tank or process equipment (42). A plurality of pH sensors (56, 58, 60) sense the pH level of the tomato peel material and acid mixture in the receiving tanks (32, 33) and in the mixing conduits (40, 41) and a controller (PC) responsive to pH level sensing signals causes acid injection into the peel material (22) while in the receiving tanks (32, 33) and/or while in the mixing conduits (40, 41). Base material optionally also can be added to the mixing conduits (40, 41) to correct pH level overshoots. Rather than adding acid or a base, the tomato peel material (22) can be diverted back from the mixing conduits (40, 41) to the receiving tanks (32, 33).

Abstract: The present invention provides an additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent, the composition additive is effective for increasing the strength and/or the shelf life of food products made from the additive and flour.

Abstract: Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fibre 6-9%, the latter due to the pericarp. They do not contain additives, they last much longuer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.

Abstract: A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of pieces and removing seeds from bodies of the pieces, heating the avocado pieces in a steam tank by application of steam, removing the avocado pieces from the steam tank, and freezing the avocado pieces quickly at an ultra-low temperature. Preferably, certain additives such as baking powder, vinegar, salt, wine and the like are provided to the avocado pieces before heating the avocados by the steam. Also, the heated avocado pieces should be cooled and dried prior to freezing.

Abstract: Precooked and partially-dehulled masa flour for tortilla and the like is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effects corn hull hydrolysis and partial cooking with a lime solution, reduced kernel washing and solid loss in wastewater. Next, moisture content is stabilized, and the corn is ground and dried in a super-heated stream of air to produce a partial cooking, cooling and further drying of the dried-ground particles. Separating and recovering yields the fine grind or masa flour from the coarse grind which is segregated to isolate a hull fraction as corn hull waste. Reground coarse grind is sieved to produce further yield of the instant masa flour. The flour is well suited for use in making tortilla and other corn-based snack foods.

Abstract: Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses and of particulate materials, preferably ground meats, or other materials into which the compositions may be mixed. The heat-treated lactic and/or glycolic acid compositions have an average molecular weight preferably less than or equal to about 700 D and are mixtures of single molecules of the acid and ester complexes of the acid molecules containing two to no more than about ten molecules per complex. Preferably, these compositions comprise more than about 50 weight percent of the ester complexes, and more preferably about 75 weight percent. Aqueous solutions of these compositions and methods for making and using the compositions are also provided, as are food materials comprising such compositions.

Abstract: Precooked and partially-dehulled corn flour is produced using an acid-cooking in a continuous process, by acid-precooking to effect corn hull hydrolysis with sodium metabisulfite or sodium hydrogen sulfite or sodium sulfite, with reduced kernel washing and solid loss. Moisture content is then stabilized, followed by grinding and drying in a super-heated stream of air, cooling and further drying the dried-ground particle. A fine grind or flour is separated and recovered from the coarse grind which is also segregated to isolate a hull fraction as corn hull waste, regrinding and sieving the coarse grind to produce an instant corn flour for arepa, and admixing the fine grind with lime to obtain a masa flour for tortilla and the like.

Abstract: Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fiber 6-9%, the latter due to the pericarp. They do not contain additives, they last much longer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived produts is disclosed. Water-lime cooking of pericarp fractions of the corn, and appropriate hydration of the germ and endosperm fractions of the corn is achieved to prepare fresh masa, nixtamalized corn flour and derived products. The pericarp fractions are cooked with lime and water at a temperature between about 50° C. to about 300° C. The germ and endosperm fractions are hydrated with water. The pericarp fractions and the germ-endosperm fractions are milled separately, and the milled pericarp, germ and endosperm fractions are then mixed for producing fresh corn masa. The fresh corn masa can be dehydrated and milled for producing nixtamalizaed corn flour. Also, the pericarp, germ and endosperm fractions can be dried in order to produce nixtamalized corn flour.

Abstract: The present invention is directed to a method of stabilizing parboiled rice bran. The method requires adding an edible acid having antioxidative properties to parboiled rice bran to maintain the stability of the bran for at least a six month period of time at ambient conditions. The invention is also directed to a method of stabilizing parboiled rice bran for use in a food product in which acid having antioxidative properties is added to a parboiled rice bran food product in an amount of about 0.10% to about 2.0% by weight to maintain the stability of the food product for at least a six month period of time at ambient conditions. The invention further is directed to an animal feed that has an amount of stabilized parboiled rice bran, the animal feed generally including at least about 6 to 18% protein, about 1-2% to 29% fat, and optionally fiber and/or starch sources.