This invention is intended to enable the development of and provide rice flour that allows easy production of bread made from 100% rice flour that raises well and is finely textured at a bakery or in a home and a method for producing bread made from 100% rice flour using such rice flour. More specifically, this invention is intended to provide rice flour that is prepared by pretreatment comprising mixing rice flour, protease, and water to prepare dough made from rice flour and heating such resulting dough at a temperature from 40° C. or more but less than 60° C. for 3 to 20 hours and a method for producing bread made from rice flour using such rice flour.

The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.

The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.

The present invention relates to an inulin-based prebiotic complex enriched with vitamin B12 and selenium, which finds use in the field of food, nutraceutical, herbal, pharmaceutical preparations.

The present invention relates to an inulin-based prebiotic complex enriched with vitamin B12 and selenium, which finds use in the field of food, nutraceutical, herbal, pharmaceutical preparations.

Provided herein are methods for producing a mung 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 mung bean proteins from a mung 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.

Provided herein are methods for producing a mung 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 mung bean proteins from a mung 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 to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

The present invention relates to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

The present invention relates to a pharmaceutical composition for treating and preventing degenerative neurological disorders, containing, as an active ingredient, a mixture extract of two or more types selected from the group consisting of Moutan Root Bark, Angelica Dahurica Root, and Bupleurum Root, or a fraction thereof. Specifically, the extract of the mixture of the present invention exhibits a recovery effect on mitochondrial function damage, a relieving effect on endoplasmic reticulum stress and also exhibits simultaneously an inhibitory effect on inflammatory response, which are remarkably improved compared with those exhibited in an in vitro single extract, and the extract of the mixture significantly exhibits an improvement effect on motor coordination and a protective effect on dopaminergic neurons in a Parkinson's disease animal model, and thus the extract of the mixture of the present invention or a fraction thereof can be useful as an active ingredient of a pharmaceutical composition for treating and preventing degenerative neurological disorders.