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.

Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturizers, fibers, sweeteners, flavorings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 m.

Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturizers, fibers, sweeteners, flavorings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 m.

The present invention is directed to soy protein products, very low in, or free of, beany flavor 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.

Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to reduce the color of the composition. The phospholipid composition may be diluted and/or heated prior to exposure to ultraviolet light to improve the flow properties of the composition. The phospholipid composition may be cooled and/or concentrated after color reduction.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A frame operable to hold a stencil taut and secure for decorating a food product such as a cookie, baked good or the like. An embodiment of the frame is comprised of a bottom sub-frame having a first height and a top sub-frame having a second height, the second height being less than the first height, such that the frame accommodates one size of cookie when the bottom sub-frame is placed around the cookie, and accommodates a thinner cookie when the frame is flipped 180 degrees about a lateral axis and the top sub-frame is placed around the cookie.

A frame operable to hold a stencil taut and secure for decorating a food product such as a cookie, baked good or the like. An embodiment of the frame is comprised of a bottom sub-frame having a first height and a top sub-frame having a second height, the second height being less than the first height, such that the frame accommodates one size of cookie when the bottom sub-frame is placed around the cookie, and accommodates a thinner cookie when the frame is flipped 180 degrees about a lateral axis and the top sub-frame is placed around the cookie.