The present application relates to compositions for oral immunotherapy of peanut allergies. Further, the present application relates to methods for the preparation of the compositions for immunotherapy, and their use in immunotherapy.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

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.

Peanut powder and methods for treating peanut powder to reduce the concentration of aflatoxin B1 in peanuts are provided. Methods include grinding peanuts to produce peanut powder and exposing the peanut powder to an ozone-rich environment. Ozone-treated peanut powder comprises less than 20 ppb aflatoxin B1 and between 2.0 and 3.0 meq/kg peroxide.

Provided are a powdered sesame beverage composition with a reduced fat and oil content, ease of drinking, and excellent handleability and a method for producing the same. A powdered beverage composition according to the present invention is a powdered beverage composition containing a ground product of sesame, and the ground product of sesame is in a non-paste form and has an oil content of smaller than 30% by mass relative to the total mass of the ground product, a 50% cumulative diameter ranging from 8 to 30 m, preferably 8 to 20 m, and a 90% cumulative diameter ranging from 50 to 150 m.

A foodstuff preparation device may include a roasting chamber having grinding funnel configured for communicating a foodstuff, having a pre-ground particle size, between two or more grinding stones, such as a first grinding stone and a second grinding stone. A grinding motor may be configured to motivate the foodstuff between the two or more grinding stone so that the foodstuff exits from between a first grinding stone and second grinding stone with a first ground particle size, the first ground particle size smaller than the pre-ground particle size. Generally, the device may be configured to prepare foodstuffs, such as sesame seeds, by roasting and grinding them to produce Tahini, or any other similar prepared food. Optionally, the foodstuff may be communicated into the grinding funnel from a dispensing funnel or from a roasting cavity having a heating element configured to govern the temperature of the roasting cavity.

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.

The present invention relates to the food industry, more particularly to technologies of production of dietary supplements (DS).

The object of the present invention is to provide a biological alternative for the whole modern human nutrition.

The object of the present invention is to provide a concentrate for preparation of a cocktail having an increased content of protein and lowered caloricity comprising only natural ingredients.

The technical effect is to increase the shelf life, reduce the allergenic capacity (hypoallergenic characteristics) and increase the range of protein DSs.

The object and the technical effect mentioned above is achieved with the aid of a dry concentrate for preparation of a protein cocktail containing a nut press-cake of nuciculture, a protein source, inuline, a source of soluble fibers, wherein said concentrate also includes a source of insoluble fibers, a vitamin premix, a mineral premix, an antioxidant and at least one auxiliary component, wherein the antioxidant is homogeneously pre-distributed over the particles of the nut press-cake.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.