Disclosed herein are fermented food products and a method for producing fermented food products from a pulse. The method comprises the steps of cooking the pulse, wherein the pulse is provided in the form of flattened pulse fragments, and then fermenting the cooked flattened pulse fragments under conditions whereby the fermented food product is produced.

A method for forming a marbled foodstuff (F.sub.M) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.

According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95 C. to about 100 C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about 10 to about 16, and a b* value of from about 11 to about 20.5.

The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.

An apparatus for use in decorating cookies, baked items or other items, comprising a thermoplastic rubber base piece; a piece of polyester silk component positioned on the thermoplastic rubber base piece; and an ABS plastic top piece, wherein the apparatus is configured to eliminate lifting of the stencil while airbrushing. When airbrushing food coloring through a stencil on to cookies or other items, the polyester silk screen presses the stencil against the item firmly and evenly across its entire surface. Further, the polyester silk screen slows the movement of air therethrough. These two properties both act to reduce an undesirable effect of the airbrushing process called under-spray, in which the airstream lifts the stencil off the cookie or other item slightly, blurring the edges of the stenciled image.

An apparatus for use in decorating cookies, baked items or other items, comprising a thermoplastic rubber base piece; a piece of polyester silk component positioned on the thermoplastic rubber base piece; and an ABS plastic top piece, wherein the apparatus is configured to eliminate lifting of the stencil while airbrushing. When airbrushing food coloring through a stencil on to cookies or other items, the polyester silk screen presses the stencil against the item firmly and evenly across its entire surface. Further, the polyester silk screen slows the movement of air therethrough. These two properties both act to reduce an undesirable effect of the airbrushing process called under-spray, in which the airstream lifts the stencil off the cookie or other item slightly, blurring the edges of the stenciled image.

The disclosure provides methods and apparatuses for removing a yellow color of riboflavin in a lactose solution. The methods include exposing a lactose solution (e.g. milk) containing riboflavin to light under conditions that breakdown riboflavin comprised within the solution to thereby remove the yellow color of riboflavin. The conditions that breakdown include a specific wavelength of light (e.g. light having a wavelength of 360-475 nm) and a specific temperature range (e.g. a temperature of 0-80? C.). In certain embodiments, the duration of the treatment is such that the lactose solution is exposed to a total of 5-20 kW of light.

Disclosed is a method for removing benzo[]pyrene from a liposoluble natural extract. The method of the present invention comprises adding a suitable solvent to a crude natural extract product so as to obtain a mixed material; heating the mixed material, stirring until uniform, cooling and layering, and then separating the upper layer from the lower layer so as to obtain a precipitate and a filtrate; washing the precipitate with a small amount of a solvent so as to obtain a washed product and a washing solution; removing the solvent from the washed product at a low temperature so as to obtain a finished product; and directly recycling the filtrate and the washing solution as solvents. The present method achieves the purification of the crude natural extract product and the removal of benzo[]pyrene in one step, and is a novel method which is simple, highly efficient, feasible and easy for industrial applications.

Disclosed is a method for removing benzo[]pyrene from a liposoluble natural extract. The method of the present invention comprises adding a suitable solvent to a crude natural extract product so as to obtain a mixed material; heating the mixed material, stirring until uniform, cooling and layering, and then separating the upper layer from the lower layer so as to obtain a precipitate and a filtrate; washing the precipitate with a small amount of a solvent so as to obtain a washed product and a washing solution; removing the solvent from the washed product at a low temperature so as to obtain a finished product; and directly recycling the filtrate and the washing solution as solvents. The present method achieves the purification of the crude natural extract product and the removal of benzo[]pyrene in one step, and is a novel method which is simple, highly efficient, feasible and easy for industrial applications.

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