A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.

The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability to absorb fat, which enables the natural fiber in coconut meat to act as the excipient (carrier) of spray drying or lyophilization (whereas in traditional coconut milk powder formulations, art starch hydrolysates are added to act as the excipient). Further the natural fiber replaces emulsifiers and anti-caking agents used in the traditional formula. This produces a pure coconut powder that has no foreign additives, but at the same time has a good instant solubility and reconstitution stability, as well as possesses rich dietary fiber. This invention produces no by-product (desiccated coconut), realizing the zero-residue processing of coconut meat.

An animal feed product disclosed herein has a feed mixture disposed in a container, where the feed mixture has a plurality of animal feed particles and seed butter coating each of the animal feed particles. A removable cover is coupled to the container over the cavity to encase the feed mixture. A method disclosed herein relates to heating a seed butter to reduce its viscosity. Animal feed particles are translated through a spraying region and each of the animal feed particles are coated with the heated seed butter to form a seed mixture. The seed mixture is deposited in a container defining a cavity and the feed mixture is compressed in the cavity. Other embodiments are described.

A dried powder of an edible plant which hardly gets damped, without relying on a substance other than a dried edible plant serving as a main food material for imparting features to a flavor and a color tone of a dried powder, and a method for producing the same is provided. The dried powder contains an edible part and a non-edible part of a dried edible plant which a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less, a repose angle is 0.7 rad or more, loose bulk density/tight bulk density is 0.88 or less and a moisture content is 20% by mass or less.

A mixture of milled flaxseed, turmeric powder and piperine for prolonging the shelf life of milled flaxseed.

A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

The present invention discloses a composition for improving internal circulation and delaying aging and application thereof, and the composition is prepared by Rosa roxburghii, Phyllanthus emblica, honey, walnut and Citrus limon as raw materials.

Problem to be solved: An object of the present invention is to provide a novel fat absorption inhibiting agent. Solution to the problem: The present invention provides a fat absorption inhibiting agent comprising pulverized defatted sesame seeds or a processed product thereof. The present invention also provides a fat absorption inhibiting agent comprising defatted sesame seeds having a 50th percentile particle size of 1 to 200 μm as determined by laser diffraction/scattering and a compressibility index of 30 to 80%. The fat absorption inhibiting agent of the present invention preferably has lipase inhibitory activity. The present invention also provides a food comprising the agent. The present invention also provides defatted sesame seeds having a 50th percentile particle size of 1 to 200 μm as determined by laser diffraction/scattering and a compressibility index of 30 to 80%. The present invention provides a method for inhibiting obesity in a human or animal, the method comprising administering to a human or animal the agent, the food or the defatted sesame seeds.

A fat/oil composition containing fine food particles, having good spreadability even under a low or high temperature is provided. The fat/oil composition containing fine food particles has a fine food particle content of 25-90 mass %, a total fat/oil content of 10-70 mass %, a modal diameter of 0.3-200 μm after ultrasonication, a sugar content of 15-60 mass %, and a moisture content of 20 mass % or less, and satisfies at least one of a stress measured with a dynamic viscoelasticity measuring device under a certain condition is 0.2 N or less, a loss tangent measured with a dynamic viscoelasticity measuring device under a certain condition is 1.000 or more and a value measured at 20° C. and 10 seconds with a Bostwick viscometer is 0.1-20 cm.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.