A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

The present disclosure concerns apparatus and processes for preparing viscous food products, typically on-demand preparation of single servings of edible, e.g. vegetable-based, pastes having high viscosity.

The present application relates generally to a process of manufacturing a plurality of products from chia seeds. The process comprises socking chia seeds in a large volume of water for a period of time followed by sonication at an elevated temperature to remove the soluble fiber, the mucilage of chia seeds using vacuum filtration. The oil component is extracted from mucilage removed chia seeds and the leftover is hydrolyzed in presence of an enzyme to afford a product of protein hydrolysates and a product of insoluble fiber of chia seeds. Both the process and the products are within the scope of this application.

A method including mixing a paste of oily seeds and water to produce a pre-mix; and microfluidizing at least the paste or premix at a pressure of at least 5,000 PSI. Examples of oily seeds include but are not limited to sesame seeds and olives. Products produced by the method constitute additional embodiments of the invention.

This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.

A strain of Yarrowia lipolytica has a deposit number of GDMCC No: 60782, and has been deposited on Sep. 20, 2019, in Guangdong Microbial Culture Collection Center located at Guangdong Institute of Microbiology, 5th Floor, Building 59, No. 100 Xianliezhong Road, Guangzhou City. A low-sugar and low-fat nutritional powder of desiccated coconut is prepared by: mixing a desiccated coconut with water, and heating; then pulping the heat-treated desiccated coconut, homogenizing an obtained coconut milk, adjusting a pH value, and sterilizing, to obtain a desiccated coconut suspension; inoculating a culture solution of the Yarrowia lipolytica in the desiccated coconut suspension after being cooled, and fermenting; and sterilizing an obtained fermentation broth, spray drying, and pulverizing, to obtain the low-sugar and low-fat nutritional powder of desiccated coconut. The above-mentioned nutritional powder of desiccated coconut is abundant in nutrition, has a strong coconut flavor, and is suitably used as instant drinks for all people.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus, that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. The as-made, fresh and preservative-free food product comprising chickpeas, such as hummus, is packaged into containers by transferring the finished food product that is maintained at a temperature ranging from 5° C. to 10° C. to a container, and vacuum sealing the container with a top sealing layer, wherein the packaged, fresh and preservative-free food product comprising chickpeas, such as hummus, exhibits total yeast and mold counts of less than 10 CFU/g at least 28 days after it is produced when stored at 2° C. to 8° C.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure within the closed vessel, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at a temperature ranging from 70° C. to 80° C., such as approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. A fresh, preservative-free, fresh food product comprising chickpeas, such as hummus made according to the present method is also disclosed.

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.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.