A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

A vegan cheese and a method to make the vegan cheese are described. The vegan cheese includes: cauliflower milk, a yeast, a salt, a butter and/or an oil, at least one starch, and at least one other ingredient. The at least one other ingredient includes: a mold, a bacterium, a fungus, a sweetener, a stabilizer, a powder, a solid food substance, a liquid, and a paste. Methods to create a hemp milk, an oat milk, and an oat and hemp milk are also described.

Problem to be solved: An object of the present invention is to provide a novel fat absorption inhibiting agent.

Solution to the problem: The present invention provides a fat absorption inhibiting agent comprising pulverized defatted sesame seeds or a processed product thereof. The present invention also provides a fat absorption inhibiting agent comprising defatted sesame seeds having a 50th percentile particle size of 1 to 200 μm as determined by laser diffraction/scattering and a compressibility index of to 80%. The fat absorption inhibiting agent of the present invention preferably has lipase inhibitory activity. The present invention also provides a food comprising the agent. The present invention also provides defatted sesame seeds having a 50th percentile particle size of 1 to 200 μm as determined by laser diffraction/scattering and a compressibility index of 30 to 80%. The present invention provides a method for inhibiting obesity in a human or animal, the method comprising administering to a human or animal the agent, the food or the defatted sesame seeds.

A multilayer edible product includes a center; a barrier layer directly encompassing at least a portion of the center. The barrier layer includes a hydrophilic powder and a source of fat. The multilayer edible produce further includes an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The center has at least one of a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer, and the multilayer edible product does not include any added sugar.

The present application relates generally to a process of manufacturing a plurality of products from chia seeds. The process comprises socking chia seeds in a large volume of water for a period of time followed by sonication at an elevated temperature to remove the soluble fiber, the mucilage of chia seeds using vacuum filtration. The oil component is extracted from mucilage removed chia seeds and the leftover is hydrolyzed in presence of an enzyme to afford a product of protein hydrolysates and a product of insoluble fiber of chia seeds. Both the process and the products are within the scope of this application.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.

The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability to absorb fat, which enables the natural fiber in coconut meat to act as the excipient (carrier) of spray drying or lyophilization (whereas in traditional coconut milk powder formulations, art starch hydrolysates are added to act as the excipient). Further the natural fiber replaces emulsifiers and anti-caking agents used in the traditional formula. This produces a pure coconut powder that has no foreign additives, but at the same time has a good instant solubility and reconstitution stability, as well as possesses rich dietary fiber. This invention produces no by-product (desiccated coconut), realizing the zero-residue processing of coconut meat.