A fiber manufacturing apparatus includes: a fiber manufacturing portion including a first operation unit including a first operation surface and a second operation unit including a second operation surface facing the first operation surface, wherein at least one of the first operation unit and the second operation unit performs a reciprocating motion to manufacture a fiber between the first operation surface and the second operation surface; and a fiber collecting portion configured to collect the fiber manufactured between the first operation surface and the second operation surface, wherein at least one of the first operation surface and the second operation surface includes a polymer solution.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 μm. The potato emulsion is whitish, and is whippable providing a foam.

A method for preparing an intermediate by a reduced glutathione-indicated amino acid Maillard reaction is provided. The method includes a two-stage reaction at an increased temperature. A reduced glutathione is added after different times of a low-temperature reaction, and a subsequent Maillard reaction is effectively inhibited on a basis wherein a substance is interacted with an intermediate degradation product to reduce a formation of colored substances. Comparing with a browning of Maillard products after a high-temperature stage, a reaction time with a best color inhibition effect is found to be the optimal preparation condition of the intermediate, and the intermediate is prepared in an aqueous medium at a low temperature under this optimal preparation condition. The method uses the water soluble reduced glutathione as a tracer to improve a tracing accuracy comparing to cysteine.

Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a polyphenol or tannin rich beverage base, wherein the beverage composition does not precipitate over an extended time. Also disclosed herein are methods of making and using the same.

A fat delivery system includes particles of at least one emulsified fat at least partially encapsulated in gelled material. A food product includes a plant-based protein base and a plurality of fat delivery particles dispersed within the plant-based protein base. The food product may be a plant-based meat analogue that approximates the appearance, flavor and texture of certain meat products. Methods for making the fat delivery particles and the food product are also disclosed.

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.

Frozen gyoza dumplings that can afford a gyoza dumpling having good wings (gyoza dumpling with wing) that easily spread on a cooking device when heating with the cooking device, etc., do not easily break during peeling off from the cooking device after cooking, and do not easily soften when the gyoza dumpling is placed with the fried surface facing upward are provided by attaching a composition thereto in a frozen state, the composition containing a modified starch having a viscosity of less than 5 mPa.Math.s as measured by method A defined in the present specification and a protein.