Methods for creating self-folding materials that change shape in response to grooves created in the surface of the materials and when exposed to a stimuli. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

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.

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 invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

The present technology provides a device, such as a waffle form, that uses an alternative heat source to cook a waffle instead of an internal heating element or a direct flame. The waffle form includes upper and lower elements to allow the waffle maker to be closed to create a sealed interior cooking environment and then placed in a chamber to allow circulated heated air to heat the surface of the waffle maker. The upper element may have configurable shapes, such as concave or convex, to create waffles of different shapes or to allow stuffing ingredients to be baked into the waffle. The waffle maker may use connections and a fastening mechanism to allow the waffle maker to be suspended from rotisserie connections in a multi-purpose cooker, such as an air fryer, rotated around an axis, and removed after the waffle is fully cooked.

The present technology provides a device, such as a waffle form, that uses an alternative heat source to cook a waffle instead of an internal heating element or a direct flame. The waffle form includes upper and lower elements to allow the waffle maker to be closed to create a sealed interior cooking environment and then placed in a chamber to allow circulated heated air to heat the surface of the waffle maker. The upper element may have configurable shapes, such as concave or convex, to create waffles of different shapes or to allow stuffing ingredients to be baked into the waffle. The waffle maker may use connections and a fastening mechanism to allow the waffle maker to be suspended from rotisserie connections in a multi-purpose cooker, such as an air fryer, rotated around an axis, and removed after the waffle is fully cooked.

Processes are provided for making a snack food in the form of a thin, crisp pretzel cracker having pretzel-like characteristics. The processes incorporate a sheeted dough process with pretzel cooking and baking. The processes include reducing dough thickness through multiple gauging stations to form a thin sheet of dough, which is cut into a desired shape, submerged in a bath of caustic soda such as sodium hydroxide and water, and baked to a crispy finish by way of a multi-phase baking process.

Processes are provided for making a snack food in the form of a thin, crisp pretzel cracker having pretzel-like characteristics. The processes incorporate a sheeted dough process with pretzel cooking and baking. The processes include reducing dough thickness through multiple gauging stations to form a thin sheet of dough, which is cut into a desired shape, submerged in a bath of caustic soda such as sodium hydroxide and water, and baked to a crispy finish by way of a multi-phase baking process.

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.