In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt % to 80 wt % of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt % to 30 wt % of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt % to 5 wt % chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt % protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar.

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m.

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions.

A process for fractionating a feed mixture derived from dried brewer's spent grains (BSG) or distiller's grains (DDG) or distiller's dried grains and mixed with solubles (DDGS) is disclosed. The process includes using a single-step tribo-electrostatic separation process and device to separate the feed mixture by supplying the feed mixture to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions having a protein composition higher than the feed mixture and higher than that could be obtained otherwise.

The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 m or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

A method for easily controlling dry odors and extracting plant-specific sweet flavors in dry plant powders is provided. A dried plant powder with a dietary fiber content is 5 mass % or more in terms of dry weight, a dimethyl sulfoxide content is 1 ppb or more and 40,000 ppb or less, d50 of particle size after ultrasonication is 1,000 m or less, a dimethyl sulfide content is 1 ppb or more and 2,000 ppb or less, and a ratio of dimethyl sulfoxide content to dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less, is provided.

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration.

Oilseed meal improved food products The present invention relates to a food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one oilseed meal, which is particularly useful as a meat extender or a meat analogue, products containing said food products and processes for obtaining them.