This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The present invention relates to an edible composition comprising at least 5 wt. % of a structured aqueous phase containing at least 5 wt. % of a combination of denatured patatin and legume seed globulin. The invention further relates to a method of preparing such an edible composition by combining an aqueous liquid with undenatured patatin and undenatured legume seed globulin, followed by heating to a temperature of at least 55° C.

The present invention relates to a cosmetic composition for skin whitening.

The present invention relates to a cosmetic composition for skin whitening.

The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.

The present invention relates to an inulin-based prebiotic complex enriched with vitamin B12 and selenium, which finds use in the field of food, nutraceutical, herbal, pharmaceutical preparations.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

A snack product made by a method of preparing food of including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with at least one additional ingredient to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture, and baking the mixture at a temperature from about 150° C. to 190° C., both inclusive for about 15 seconds to 90 seconds, both inclusive to form a snack product.