An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

An object is to provide a joint function-improving composition which is useful for prevention or treatment of various arthropathies such as osteoarthritis including knee osteoarthritis as a typical example and rheumatoid arthritis because the composition has an action of promoting growth of chondrocytes and an action of suppressing the production of an inflammation factor, a cartilage matrix degradation factor, a pain factor or a neuronal outgrowth factor by synoviocytes and to provide a joint function-improving product containing the composition such as a food or a drink, feed and a medicine. A joint function-improving composition containing bacterial cells and/or a culture of a bacterium belonging to genera Lactobacillus, Lactococcus, Streptococcus or Bifidobacterium and a joint function-improving agent, a joint function-improving food or drink, a joint function-improving nutritional composition, joint function-improving feed or a joint function-improving pharmaceutical agent which is characterized by containing the joint function-improving composition.

A method for producing jelly bobas includes steps providing an apparatus for producing jelly bobas comprising a tank, a cutting set and a pool, wherein the tank comprises a main body and a bottom plate, the bottom plate comprises a plurality of holes and the cutting set is positioned under the bottom plate; continuously pouring a gel into the tank, wherein the gel has a viscosity ranged between 25000 and 95000 cps at 6 rpm or between 30000 and 180000 cps at 3 rpm as measured with LV-4 spindle of Brookfield Viscometer; the gel continuously passing through the plurality of holes by means of a gravity thereof; the cutting set continuously cutting off the gel passed through the plurality of holes in a rotation manner for continuously forming a plurality of jelly bobas; and the pool receiving the plurality of jelly bobas and a solidifying agent contained therein shaping the jelly bobas.

A method for producing jelly bobas includes steps providing an apparatus for producing jelly bobas comprising a tank, a cutting set and a pool, wherein the tank comprises a main body and a bottom plate, the bottom plate comprises a plurality of holes and the cutting set is positioned under the bottom plate; continuously pouring a gel into the tank, wherein the gel has a viscosity ranged between 25000 and 95000 cps at 6 rpm or between 30000 and 180000 cps at 3 rpm as measured with LV-4 spindle of Brookfield Viscometer; the gel continuously passing through the plurality of holes by means of a gravity thereof; the cutting set continuously cutting off the gel passed through the plurality of holes in a rotation manner for continuously forming a plurality of jelly bobas; and the pool receiving the plurality of jelly bobas and a solidifying agent contained therein shaping the jelly bobas.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.