The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 C.; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75-500 m, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs.

The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 C.; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75-500 m, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs.

Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches.

Provided herein are microencapsulated chitosan materials and formulations containing same, methods of making such formulations, and methods of using such formulations. Application of a microencapsulation coating on chitosan materials and formulations containing same renders possible the use of chitosan materials for different, novel chitosan-based dietary applications with the primary aim to decrease intestinal absorption of fat and enhance overall health, without interfering with or reducing food palatability. The present invention provides methods to microencapsulate highly effective chitosan or chitosan salts to moderate their interaction with food components and mask any off-flavors and off-tastes but allow rapid chitosan solubilization under gastric acid conditions and simultaneous binding of ingested lipids. Chitosan contemplated for use herein is preferably of high quality with high fat-binding capacity, and its source is preferably of crustacean origin.

Provided herein are microencapsulated chitosan materials and formulations containing same, methods of making such formulations, and methods of using such formulations. Application of a microencapsulation coating on chitosan materials and formulations containing same renders possible the use of chitosan materials for different, novel chitosan-based dietary applications with the primary aim to decrease intestinal absorption of fat and enhance overall health, without interfering with or reducing food palatability. The present invention provides methods to microencapsulate highly effective chitosan or chitosan salts to moderate their interaction with food components and mask any off-flavors and off-tastes but allow rapid chitosan solubilization under gastric acid conditions and simultaneous binding of ingested lipids. Chitosan contemplated for use herein is preferably of high quality with high fat-binding capacity, and its source is preferably of crustacean origin.

The present invention provides a starch with high dietary fiber content that does not deteriorate texture or flavor when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material to a phosphoric acid crosslinking treatment, wherein: when suspended in water to give a concentration of 7% by weight on the anhydrous basis, the starting starch material shows a gelatinization starting temperature of 80 C. or lower; in the phosphoric acid crosslinked starch, 70% by volume or more of particles have a particle diameter of 18-35 m; and the content of dietary fiber in the phosphoric acid crosslinked starch is 50% by weight or greater. The phosphoric acid crosslinked starch according to the present invention is useful in manufacturing compositions for dietary fiber enrichment, foods for restricting carbohydrate intake or low calorie foods.

The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

The present invention relates to Ofree, a novel wheat cultivar produced by crossing Keumkang wheat and Olgeuru wheat, in which low-molecular-weight glutenin subunit (LMW-GS) alleles located at the Glu-B3 loci (major cause of gluten intolerance) and -5 gliadin genes (major cause of wheat-dependent exercise-induced anaphylaxis (WDEIA)) have been deleted; a method of developing a new wheat cultivar using Ofree; wheat flour produced from Ofree; a method of producing a processed food using the wheat flour; and a processed food produced by the aforementioned production method. It is expected that Ofree provided in the present invention can be widely used for the production of processed foods capable of preventing the onset of celiac disease caused by gluten intolerance and the onset of WDEIA.

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/2 wt %, relative to the weight of the flour, of the initial value.