An edible composition, particularly an edible transport system, comprising an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible particles or (2) a plurality of edible polymers.

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

Pasteurized juice products formed from raw cannabis are provided. First, a cannabis juice purée having a particular cannabinoid profile is formed. Next, the cannabis juice purée is pasteurized without decarboxylating any cannabinoids in the cannabis juice purée thereby obtaining a pasteurized cannabis juice purée. In one example, the pasteurizing is performed using flash pasteurization, such as a High Temperature Short Time (HTST) pasteurization process. The flash pasteurization process neutralizes pathogens such as bacteria and parasites. Next, the pasteurized cannabis juice purée is packaged into a container thereby obtaining a packaged pasteurized cannabis juice purée. The container is a food-grade bottled juice container, an ice pop container, or a juice cube container. The packaged pasteurized cannabis juice purée contains only non-decarboxylated cannabinoids. In other embodiments, additional cannabinoids are added before or after the HTST pasteurization process. In other embodiments, the packaged pasteurized cannabis juice purée includes decarboxylated cannabinoids.

The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.

High quality, portable, convenient, nutritious, packaged food products are provided, as well as processes for preparing packaged food products. Packaged food products comprise wet food systems of hydrated high β-glucan cereal acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can include non-citrus fruit, vegetable, and/or hydrated mucilaginous seeds mixed with hydrated, acidified high β-glucan cereal. Also, packaged food products comprise wet food systems of vegetable, or vegetable and non-citrus fruit acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can be packed in 100% juice or with other ingredients including sweeteners, flavors, and non-dairy milk, amongst others. High β-glucan cereal, non-citrus fruit, and/or vegetables formulated with packaged food products retain texture, flavor, color, and visual appearance after commercial processing and during storage.

A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide comprising a molecular weight of between about 300 g/mol and about 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible comprising the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the byproduct particles, adding one or more enzymes, mixing or agitating the byproduct particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber.

Cellulose derivatives comprising a hydroxyethyl group, such as hydroxyethyl methyl cellulose, are used as foam control agents in foodstuff processing. The cellulose derivatives are biodegradable while still providing excellent foam control capacity. In addition, cellulose derivatives foam control agents of the disclosure can be used with various apparatus while avoiding forming films that otherwise affect apparatus function. The cellulose derivatives can be used at various stages during industrial processing of vegetables (e.g., potatoes and beets) and fruits.

An in vitro meat having non-decellularized leaf scaffold and a method for producing an in vitro meat using non-decellularized leaf scaffold are described herein. The method includes preparing a non-decellularized plant leaf and incubating the leaf in a cell culture media to obtain a non-decellularized leaf scaffold; seeding the leaf scaffold with a population of muscle cells to obtain a leaf scaffold adhered population of muscle cells; and growing the leaf scaffold adhered population of muscle cells in cell culture media thereby obtaining the in vitro meat.

An in vitro meat having non-decellularized leaf scaffold and a method for producing an in vitro meat using non-decellularized leaf scaffold are described herein. The method includes preparing a non-decellularized plant leaf and incubating the leaf in a cell culture media to obtain a non-decellularized leaf scaffold; seeding the leaf scaffold with a population of muscle cells to obtain a leaf scaffold adhered population of muscle cells; and growing the leaf scaffold adhered population of muscle cells in cell culture media thereby obtaining the in vitro meat.

An acetic acid-containing seasoning liquid includes acetic acid; at least one free amino acid selected from nine kinds of free amino acid groups consisting of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, and arginine; and a free amino acid other than the free amino acid groups. The acetic acid is contained in an amount of 0.1% by mass or more. A total content mass ratio of the nine kinds of free amino acid groups to total free amino acids is in a range of 0.20 to 0.70. A content mass ratio of the total free amino acids to the acetic acid is in a range of 0.01 to 0.30.