The invention relates to a process for preparing a berry composition from whole berries having bioactive and/or nutritional compounds of a whole berry and having improved sensory and miscibility/dispersibility properties. The process comprises the steps of providing whole berries, grinding said whole berries to obtain a whole berry suspension and micronizing said whole berry suspension. In particular, the process does not comprise any step of removal of the inherent insoluble fibers coming from the whole berries. The invention also relates to a berry composition, to oral compositions comprising such as berry composition and to the use of such compositions.

The present invention relates to methods for processing fruits or vegetables such that sweet ingredients or ingredients useful to the human body effectively infiltrates into fruits or vegetables and to apparatus used in the method. The present invention relates to methods for allowing sweet ingredients or ingredients useful to the human body to be effectively absorbed into fruits or vegetables while supplying fruits or vegetables to the inside of a pressure chamber, reducing the inside of the pressure chamber to low vacuum state within a specific pressure range while all fruits or vegetables to be processed are immersed in aqueous solution of a useful ingredient, maintaining the condition for a set period of time, and returning the inside of the pressure chamber to atmospheric pressure. The present invention relates to methods using only subatmospheric pressure so as to allow sweet ingredient or ingredient useful to the human body to effectively infiltrate into fruits or vegetables while minimizing damage to the skin or the internal tissues of the fruits or vegetables and to apparatus used in the method.

The present invention relates to methods for processing fruits or vegetables such that sweet ingredients or ingredients useful to the human body effectively infiltrates into fruits or vegetables and to apparatus used in the method. The present invention relates to methods for allowing sweet ingredients or ingredients useful to the human body to be effectively absorbed into fruits or vegetables while supplying fruits or vegetables to the inside of a pressure chamber, reducing the inside of the pressure chamber to low vacuum state within a specific pressure range while all fruits or vegetables to be processed are immersed in aqueous solution of a useful ingredient, maintaining the condition for a set period of time, and returning the inside of the pressure chamber to atmospheric pressure. The present invention relates to methods using only subatmospheric pressure so as to allow sweet ingredient or ingredient useful to the human body to effectively infiltrate into fruits or vegetables while minimizing damage to the skin or the internal tissues of the fruits or vegetables and to apparatus used in the method.

The present invention relates to a beverage additive comprising a clouding agent comprising a soluble citrus fiber as well as to a beverage comprising said beverage additive. The present invention further relates to a method for the preparation of soluble citrus fibers and the use of said soluble citrus fibers as a clouding agent in a beverage.

The present invention relates to a method of manufacturing a laver-like processed food using onions (Allium cepa L.), and more specifically, to a method of manufacturing a laver-like processed food using onions that has excellent texture and an improved flavor, wherein, according to the method of the present invention, after onions are molded into sheets and dried, the onion sheets are prevented from sticking to a laver mat for drying and being damaged when the onion sheets are separated from the laver mat, and in this way, a laver-like processed food that is thin and springy can be mass-produced without wasting raw ingredients.

The present invention relates to a method of manufacturing a laver-like processed food using onions (Allium cepa L.), and more specifically, to a method of manufacturing a laver-like processed food using onions that has excellent texture and an improved flavor, wherein, according to the method of the present invention, after onions are molded into sheets and dried, the onion sheets are prevented from sticking to a laver mat for drying and being damaged when the onion sheets are separated from the laver mat, and in this way, a laver-like processed food that is thin and springy can be mass-produced without wasting raw ingredients.

A food grade double gel system or bigel is disclosed. The bigel comprises an oleogel phase and a hydrogel phase. The Olcogel phase comprises vegetable oil and a gelator, and the hydrogel phase comprises collagen. The bigel further comprises co-encapsulated probiotics and prebiotic soluble dietary fibers. Disclosed are also food products comprising the bigel as well as method for preparing the bigel.

The present invention relates to a Lactuca sativa seed designated 41-132 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae Regel) races B1:1 to B1:28, CA-I, CA-IIA, CA-IIB, CA-III, CA-IV, CA-V, CA-VI, CA-VII, CA-VIII, and strains E138, and BGAU1, currant lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, corky root rot (Sphingomonas suberifaciens), as well as broad base leaves, and slow bolting. The present invention also relates to a Lactuca sativa plant produced by growing the 41-132 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-132 RZ.

The present invention relates to a Lactuca sativa seed designated 41-132 RZ, which may exhibit a combination of traits including resistance against downy mildew (Bremia lactucae Regel) races B1:1 to B1:28, CA-I, CA-IIA, CA-IIB, CA-III, CA-IV, CA-V, CA-VI, CA-VII, CA-VIII, and strains E138, and BGAU1, currant lettuce aphid (Nasonovia ribisnigri) biotype Nr:0, corky root rot (Sphingomonas suberifaciens), as well as broad base leaves, and slow bolting. The present invention also relates to a Lactuca sativa plant produced by growing the 41-132 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 41-132 RZ.

The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.