A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart coloration in food products, and as fat bloom inhibitor in cocoa-based products.

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

The present invention is possible to beautifully color a surface of a gel-like food by providing divalent metal ions or metal ions having a greater valence on the surface of the gel-like food and by applying thereto an aqueous solution containing a pigment, as well as a gelling agent that reacts with the divalent metal ions or the metal ions having a greater valence and causes gelation. To provide the divalent metal ions or the metal ions having a greater valence on the surface of the gel-like food, there are a method in which components that form the divalent metal ions or the metal ions having a greater valence are kneaded into the gel-like food itself and a method in which an aqueous solution containing the divalent metal ions or the metal ions having a greater valence is applied to the surface of the gel-like food.

The present invention provides methods of producing decolorized beet products and compositions produced therefrom. In some implementations, the decolorized beet product is decolorized beetroot juice.

Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

A pressure sensor and its use for visually determining whether a preselected pressure threshold has been achieved, for example during high pressure processing treatment of a foodstuff. The pressure sensor includes a contained color-changing system having a dye, a developer, and a solvent; upon achievement of the preselected pressure threshold, the dye and the developer interact, resulting in a visible color change. Further, the visible color change can be retained upon a decrease in pressure and upon an increase in temperature, thereby effectively recording the achievement of the preselected pressure threshold during the high pressure processing treatment.

A pressure sensor and its use for visually determining whether a preselected pressure threshold has been achieved, for example during high pressure processing treatment of a foodstuff. The pressure sensor includes a contained color-changing system having a dye, a developer, and a solvent; upon achievement of the preselected pressure threshold, the dye and the developer interact, resulting in a visible color change. Further, the visible color change can be retained upon a decrease in pressure and upon an increase in temperature, thereby effectively recording the achievement of the preselected pressure threshold during the high pressure processing treatment.

The present invention provides a jelly containing pyrroloquinoline quinone and/or a salt thereof, a non-reducing sugar and a gelling agent.

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.