Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

There is provided a bread mix for household use, containing, relative to the total mass of the mix, at least 50 mass % of strong flour, 5 to 20 mass % of gluten, and 15 to 25 mass % of a resistant starch-containing material having a dietary fiber content of at least 70 mass %. The bread mix preferably further contains 0.001 to 0.1 mass % of an emulsifier. The bread mix is preferably for use in breadmaking by the straight dough method. The bread mix is preferably for use in breadmaking with a breadmaker.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.

A conditioner of doughs for baked and other bakery products, which fully or partially replaces the fat in such products is provided. Furthermore, a process of producing such a conditioner is provided. The conditioner makes it possible to strengthen the doughs, making them more tolerant to all the stresses to which they are subjected during their passage through the machines, during transport, transfers, until their arrival at the baking process or final application. By improving the behavior of the dough, gas retention is favored, making it possible to obtain products of greater volume, with a finer and more even crumb, while increasing shelf life and preventing starch retrogradation. Its appearance is similar to that of a fat (semi-solid) with the color and aroma of a lipid.

Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.