A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m. The paste composition satisfies a contact angle of 40 to 160, a sliding angle of 50 or more, or an advancing contact angle of 50 or more.

The invention relates to a celery plant (Apium graveolens L. dulce) carrying a genetic determinant that leads to the absence or strong reduction of chlorophyll in the petioles, wherein said determinant is obtainable by introgression from a plant grown from seed of which a representative sample was deposited with the NCIMB under deposit number NCIMB 42428. The invention further relates to markers and the use of markers for the identification of a plant that has an absence or strong reduction of chlorophyll in the petioles. The invention also relates to seeds and other propagation material of the plant and to its progeny as well as to food products that comprise the consumable parts of the plant.

Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described.

Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described.

A pureed nutritional product, a packaged nutritional product containing a pureed nutritional product, and a method of making the pureed nutritional product are provided. The pureed nutritional product includes from 50 wt % to 99.7 wt % of a blend of fruit and vegetable, at least one polyunsaturated fatty acid, at least one carotenoid, and RRR-alpha-tocopherol. The pureed nutritional product has an energy density of 0.4 kcal/g to 0.8 kcal/g. The pureed nutritional product has desirable consistency, texture, and mouthfeel characteristics.

The present invention relates to a temperature control device comprising a control unit for controlling a heating unit of a food cooking device according to the following control scheme: i) a preheating period for heating up the food to a first food temperature of at most 60 C.; ii) a temperature holding period for holding the food temperature within a temperature range of 30 C. to 70 C. for at least one minute; and iii) a heating period for heating up the food to a second food temperature of at most 100 C. This control scheme ensures that -glutamyl hydrolase is not thermally inactivated and thus can hydrolyze polyglutamate forms of folate into monoglutamate forms and that folate bioavailability during cooking processes is enhanced.

The present invention relates to a temperature control device comprising a control unit for controlling a heating unit of a food cooking device according to the following control scheme: i) a preheating period for heating up the food to a first food temperature of at most 60 C.; ii) a temperature holding period for holding the food temperature within a temperature range of 30 C. to 70 C. for at least one minute; and iii) a heating period for heating up the food to a second food temperature of at most 100 C. This control scheme ensures that -glutamyl hydrolase is not thermally inactivated and thus can hydrolyze polyglutamate forms of folate into monoglutamate forms and that folate bioavailability during cooking processes is enhanced.

The present invention is directed to fruit flavored composition for coating farinaceous food material comprising fruit source, emulsifier, oil, dietary fibers and water, to fruit flavored farinaceous food material coated with the composition, to a process for preparing the coating composition and to a process for coating the farinaceous food material.

The invention provides a new and distinct hybrid variety of Cucumber, NUN 55516 CUP as well as seeds and plants and fruits thereof.

The invention provides a new and distinct hybrid variety of Cucumber, NUN 55516 CUP as well as seeds and plants and fruits thereof.