Described herein are food product compositions comprising a sugar reduction solution comprising a rare sugar, xylo-oligosaccharide, or a combination thereof as a partial or complete replacement for a nutritive sweetener. Various food products containing compositions described herein and methods of making the same are also described. Beneficially, compositions comprising the sugar reduction solution described herein are more stable compositions that do not exhibit syneresis and/or enable the starch content contained therein to be reduced in comparison to full-sugar starch-containing products.

Described herein are food product compositions comprising a sugar reduction solution comprising a rare sugar, xylo-oligosaccharide, or a combination thereof as a partial or complete replacement for a nutritive sweetener. Various food products containing compositions described herein and methods of making the same are also described. Beneficially, compositions comprising the sugar reduction solution described herein are more stable compositions that do not exhibit syneresis and/or enable the starch content contained therein to be reduced in comparison to full-sugar starch-containing products.

Provided is a novel application of a starch decomposition product. The present technology provides a modifier that includes a starch decomposition product in which the content with a glucose polymerization degree (DP) of 8 to 19 is 32% or more, and the content with a glucose polymerization degree (DP) of 20 or more is 30% or less, and is configured to partially or completely crystallize the starch decomposition product together with raw materials of a target product, thereby modifying qualities of the target product. The modifier used in the present technology can modify qualities of a target product, such as humidity resistance, solidifying properties, gelling properties, shape retainability, plasticity, whiteness, water separation resistance, oil separation resistance, mouthfeel, tactile sensation, aftertaste, creaming properties, heat resistance, thickening properties, and aging resistance.

The present invention defines a process for forming a chewable oral dosage form, such as a gum having a pleasant flavor and texture. In particular, the invention includes a process of forming an oral dosage form, comprising: a first step of hydrating a gelling agent of agar-agar and locust bean gum; a second step of mixing in components of the agar matrix; a third step of mixing in an active ingredient; a fourth step of cooking the mixture; a fifth step of flavoring; a sixth step of moulding and gelling; and a seventh step of demoulding, degreasing and drying. The oral dosage form according to the invention also comprises an agar-agar matrix combined with gums, such as locust bean gum, and/or sugar; glycerol; inulin; flavoring agents; citric acid; a coating; and water, to complete the composition, which includes active ingredients.

The present disclosure relates to emulsified oil composition including an oil containing a polyunsaturated fatty acid which is applicable to food, a rosemary extract, and a non-ionic surfactant, wherein the product quality of the food using the oil containing the polyunsaturated fatty acid is maintained during the processing and storage of the food, by preventing the oxidation of the oil containing the polyunsaturated fatty acid to suppress the production of a rancid flavor and an off-flavor.

The present disclosure relates to emulsified oil composition including an oil containing a polyunsaturated fatty acid which is applicable to food, a rosemary extract, and a non-ionic surfactant, wherein the product quality of the food using the oil containing the polyunsaturated fatty acid is maintained during the processing and storage of the food, by preventing the oxidation of the oil containing the polyunsaturated fatty acid to suppress the production of a rancid flavor and an off-flavor.

A supplemental spread including at least one of block chain amino acids (“BCAAs”), essential amino acids (“EAAs”), creatine, caffeine, taurine, tyrosine, alpha glycerylphosphorylcholine (alpha-GPC), or combinations thereof. The supplemental spread can have a viscosity ranging from about 450 centipoise to about 250,000 centipoise at a temperature ranging from about 20° C. to about 25° C.

A supplemental spread including at least one of block chain amino acids (“BCAAs”), essential amino acids (“EAAs”), creatine, caffeine, taurine, tyrosine, alpha glycerylphosphorylcholine (alpha-GPC), or combinations thereof. The supplemental spread can have a viscosity ranging from about 450 centipoise to about 250,000 centipoise at a temperature ranging from about 20° C. to about 25° C.

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.

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.