This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces; pulping the slices obtaining a first product and a first waste; refining the first waste generating a second product and a second waste; mixing the first product and the second product; heating the combination of the first product and the second product in order to deactivate enzymes contained therein.

The present invention relates to a food composition for improvement and prevention of estrogen deficiency, the composition containing a thistle extract or a thistle and thyme complex extract as an active ingredient. The present invention has advantages of alleviating estrogen deficiency in climacteric women and improving symptoms caused by estrogen deficiency, such as facial flushing, sweating, fatigue, anxiety, depression, memory impairment, insomnia, increased blood cholesterol, weight gain, and reduced bone density.

The present invention relates to a food composition for improvement and prevention of estrogen deficiency, the composition containing a thistle extract or a thistle and thyme complex extract as an active ingredient. The present invention has advantages of alleviating estrogen deficiency in climacteric women and improving symptoms caused by estrogen deficiency, such as facial flushing, sweating, fatigue, anxiety, depression, memory impairment, insomnia, increased blood cholesterol, weight gain, and reduced bone density.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.

A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.

A method of recovering pomace produced during the processing of whole fruits and vegetables is described. The method includes optionally enzymatically treating a cold mash during a blanching step to form a hot mash which is finished and then pasteurized and cooled to a temperature no greater than about 2 C. Thereafter, the pasteurized and cooled product is separated into juice and pomace, which has a temperature no greater than about 13 C. and which can be packaged for use.

Improved methods for reducing whole plant Cannabis matter is provided. These various methods including reducing Cannabis plant matter to a nanoparticle powder. Reducing the particle size of Cannabis plant matter to a nano range difficult, and requires specific steps, as Cannabis plant matter is extremely sticky, and has a tendency to adhere and clump during the particle reduction size process. The whole Cannabis plant matter remains naturally green.

The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.