A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.

A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

The invention concerns novel compositions, comprises at least 2 different sources of ω-3 fatty acids, wherein the first is hoki roe powder at 5% (w/w) particularly for use in supplements and/or animal or human food stuffs. The invention may further relate to the treatment of veterinary conditions, such as use in the improvement of inflammation or joint related disorders that maybe associated with inflammation.

A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

The present invention relates to a method for processing fresh algae at ambient temperature by subjecting algae to an osmotic shock and treating the disrupted algae with an enzyme composition comprising cell wall degrading enzymes. This gentle process at ambient temperature allows for the isolation of algal protein which has good solubility, also in the presence of salt and good foaming, emulsifying and water binding properties. Another advantage is that this method of protein isolation allows for cascaded biorefinery, since protein isolation may be followed by a treatment of the remaining biomass with carbohydrate degrading enzymes to produce clean biogas in high yields and a mineral rich water stream in anaerobic digestion.

Disclosed is a deep fry coating mix with which it is possible to produce deep-fried food whose coating has a good and crispy texture and maintains the good texture even after a certain period of time has elapsed after production. The deep fry coating mix contains 30 to 70% by mass of starch with a degree of swelling of 10 or less, and 30 to 70% by mass of a water-soluble dietary fiber. It is preferable that the water-soluble dietary fiber is one or more selected from the group consisting of inulin, indigestible dextrin, and β glucan. The deep fry coating mix is particularly useful as a coating powder or for preparing a batter liquid.

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

Calcium carbonate and a calcium carbonate preparation for food addition use which hardly sediment and are excellent in dispersibility when they are added to foods such as beverages, and which can impart good springiness to fish paste products when they are added to such products; and a food are provided. The calcium carbonate is characterized by having a BET specific surface area in the range of 20 to 45 m.sup.2/g, and a volume of voids having a void size of 0.1 μm or less of 30% or more of the whole volume of voids in a pore size distribution curve (0.01 to 10 μm) by mercury porosimetry.

The present invention belongs to the field of food industry, particularly to the production of snacks. The present invention specifically relates to a fish-based food product, to its method of preparation, and to its use.