The present invention patent refers to the formulation of an optional chocolate-type food alternative, obtained from green banana flour (Musa spp) derived from green bananas or semi green ones from the plant varieties Prata, Terra, Cavendish, Nanica or Nanico. The product presents sensory attributes (taste, colour, aroma and texture) that are similar to cocoa-based products, being presented in the form of tablets, bars, chocolates, toppings, etc. It is recommended for a public that shows dietary restrictions both from pathological and/or philosophical character, due to it containing special nutritional characteristics: the lack of lactose, sugar and cocoa. Besides, the presence of resistant starchRSand dietary fibreFAin the composition of the green banana flour present a preventive action for some non-communicable chronic diseases, which makes the product substantially different.

The disclosure provides protein particles (or crisps) that may be used to enhance the protein content of snack products or other food products or as nutritional or dietary supplements. Methods for making the protein particles and for making high-protein, low-fat and low-sodium snack food compositions are also disclosed.

The present invention relates to a Lactuca sativa seed designated 41-200 RZ, which exhibits a combination of traits including resistance against downy mildew (Bremia lactucae Regel) races Bl:1 to Bl:26, Bl:28 and CA-I to CA-VIII, currant-lettuce aphid (Nasonovia ribignisi) biotype Nr:0, corky root (Sphingomonas suberifaciens) race CA1 and Lettuce Mosaic Virus (LMV), as well as very slow bolting. The present invention also relates to a Lactuca sativa plant produced by growing the 41-200 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-200 RZ.

Provided are crystalline form A of rebaudioside D, and a preparation method and application therefor. In X-ray powder diffraction analysis measured using Cu-K rays and with 2 being expressed in degrees, crystalline form A of rebaudioside D has significant characteristic diffraction peaks at least at 4.53, 6.38, 12.76, 13.52, 17.48, 17.96, 20.07 and 22.63. The preparation method is a suspension method, a solvent evaporation method or a cooling method. The preparation method has a simple process, and is convenient to operate. A rebaudioside D crystalline form A product has a good degree of crystallinity, good water solubility, and high chemical stability.

The invention relates to an avocado extract rich in polyphenols, containing at least 10% by weight of polyphenols, expressed in gallic acid equivalent relative to the dry extract obtained, wherein said polyphenols contain procyanidins, cafeic acid and cafeic acid derivatives, typically in a proportion of at least 70% by weight, expressed in gallic acid equivalent relative to the total polyphenol content by weight. The invention also relates to a composition comprising an extract according to the invention as active agent and a suitable excipient. The invention also relates to such a composition or such an extract for use thereof in preventing or treating disorders or pathological conditions of the skin, the mucous membranes or the superficial body growths. Finally, the invention relates to a cosmetic care process for the skin, the superficial body growths or the mucous membranes, with a view to improving the condition thereof or the appearance thereof, which consists in administering such a composition or such an extract.

An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.