Described herein is the method of using a complex coacervate system including Gum Arabic and chitosan as lubricating agents. Also described herein are consumer products including the complex coacervate system.

Process of the product obtained from raw rice mixed with ingredients such as extra virgin olive oil, vegetables, seafood, fish and meat, which establishes a cooking method for obtaining a pre-cooked, which is characterized by its quick and easy finish for the consumer, which consist in its cooking in a microwave in 8 minutes.

A system for quantifying calorie values for a plurality of different caloric food categories includes a plurality of scoops. Each scoop of the plurality of scoops includes a scoop body having a respective internal volume and a first visual indicator. The system also includes a reference guide having a second visual indicator configured such that an association of the first visual indicator with the second visual indicator matches a first caloric food category of the plurality of different food caloric categories with a first one of the plurality of scoops, where at least one of the first visual indicator and the second visual indicator represents an amount of calories of the first caloric food category contained in the respective internal volume when substantially filled with the first caloric food category.

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.

Edible blood compositions and methods of preparation and uses thereof are described. The method may include preparing an aqueous hibiscus solution; preparing a mixture of cornstarch and cherry juice concentrate; heating the aqueous hibiscus solution; adding cocoa powder to the aqueous hibiscus solution; combining the mixture of cornstarch and cherry juice concentrate with the mixture of the aqueous hibiscus solution and the cocoa powder to form a combined mixture; adding a nutritive sweetener to the combined mixture; allowing the combined mixture to reach a boiling point to activate the cornstarch; and cooling the mixture after a desired consistency and color are obtained to prepare the edible blood composition. An animal edible blood composition may be prepared using water, tart concentrate, and tart cherry juice concentrate.

Edible blood compositions and methods of preparation and uses thereof are described. The method may include preparing an aqueous hibiscus solution; preparing a mixture of cornstarch and cherry juice concentrate; heating the aqueous hibiscus solution; adding cocoa powder to the aqueous hibiscus solution; combining the mixture of cornstarch and cherry juice concentrate with the mixture of the aqueous hibiscus solution and the cocoa powder to form a combined mixture; adding a nutritive sweetener to the combined mixture; allowing the combined mixture to reach a boiling point to activate the cornstarch; and cooling the mixture after a desired consistency and color are obtained to prepare the edible blood composition. An animal edible blood composition may be prepared using water, tart concentrate, and tart cherry juice concentrate.

The invention relates to a composition and method for induction of remission of Crohn's disease. More specifically, the composition offers an exclusion diet that reduces exposure to dietary components shown to induce inflammation in Crohn's disease patients.

The invention relates to a composition and method for induction of remission of Crohn's disease. More specifically, the composition offers an exclusion diet that reduces exposure to dietary components shown to induce inflammation in Crohn's disease patients.

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

A system and method for monitoring a characteristic of a material by measuring electrical or magnetic properties of the material. The system includes a material monitoring device having at least one electrode and at least one magnetic coil, and is in communication with a machine learning model trained to recognize characteristics of the material based on electrical and magnetic properties of the material. The material can be stimulated with an electrical stimulus or stimulating magnetic field, and an electrical response signal or magnetic response signal can be measured. Applications to monitoring water quality, beverages, foodstuffs, and other characteristics of materials is discussed.