Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

The invention relates to an optimized nutrient salt composition comprising elemental sodium and potassium in the ratio of 1:1.5 to 1:7 preferably 1:3 and elemental potassium to chloride in the ratio of 1:1 to 1:1.5 and method of preparing the same. Said composition can be optionally added with a) salts of calcium and, or magnesium as taste stabilizers, b) carbohydrate like polysaccharide, oligosaccharide, disaccharide, monosaccharide to produce energy electrolyte powder, c) food additives selected from anti-caking agents, crystal modifying agents, flavoring agents, flavor modifying agents, coloring agents and or any other food additives and d) nutrients selected from proteins, amino acids, carbohydrates, sugars, fat/oil, fatty acids, vitamins, minerals and water. Said optimized nutrient salt composition can be used as food, food ingredient, food supplement, table salt, preservative, food additive, seasoning agent and ingredient for oral rehydration fluid, intravenous fluids, beverages, energy drinks, sports/study drinks and stimulant drinks for humans, pets and livestock and for plant nutrition.

The invention relates to an optimized nutrient salt composition comprising elemental sodium and potassium in the ratio of 1:1.5 to 1:7 preferably 1:3 and elemental potassium to chloride in the ratio of 1:1 to 1:1.5 and method of preparing the same. Said composition can be optionally added with a) salts of calcium and, or magnesium as taste stabilizers, b) carbohydrate like polysaccharide, oligosaccharide, disaccharide, monosaccharide to produce energy electrolyte powder, c) food additives selected from anti-caking agents, crystal modifying agents, flavoring agents, flavor modifying agents, coloring agents and or any other food additives and d) nutrients selected from proteins, amino acids, carbohydrates, sugars, fat/oil, fatty acids, vitamins, minerals and water. Said optimized nutrient salt composition can be used as food, food ingredient, food supplement, table salt, preservative, food additive, seasoning agent and ingredient for oral rehydration fluid, intravenous fluids, beverages, energy drinks, sports/study drinks and stimulant drinks for humans, pets and livestock and for plant nutrition.

Suggested are preparations, comprising or consisting of (a) C-methyl flavonoids, a salt of C-methyl flavonoids and/or an extract containing C-methyl flavonoids, and (b) at least one inorganic salt or mineral substance.

Suggested are preparations, comprising or consisting of (a) C-methyl flavonoids, a salt of C-methyl flavonoids and/or an extract containing C-methyl flavonoids, and (b) at least one inorganic salt or mineral substance.

The invention includes a customized process to prepare a seasoning composition to modify a gustatory sensation experienced by an individual when a food substrate and a grape-based alcoholic beverage are consumed and the seasoning composition prepared thereby. The process includes obtaining an amount of an edible salt; selecting a grape varietal from which the grape-based alcoholic beverage is derived; determining the pairing profile of the grape-based alcoholic beverage selected from Sweet, Dry and Acidic; selecting a gustatory objective from the group consisting of a balance objective, a contrast objective, and an enhancement objective. When the objective is balance and the pairing profile is Sweet, a salty component is added to the amount of salt to form a customized seasoning composition. When the objective is balance and the pairing profile is Dry, a component selected from a salty component and an umami component is added to the amount of salt to form a customized seasoning composition.

The invention includes a customized process to prepare a seasoning composition to modify a gustatory sensation experienced by an individual when a food substrate and a grape-based alcoholic beverage are consumed and the seasoning composition prepared thereby. The process includes obtaining an amount of an edible salt; selecting a grape varietal from which the grape-based alcoholic beverage is derived; determining the pairing profile of the grape-based alcoholic beverage selected from Sweet, Dry and Acidic; selecting a gustatory objective from the group consisting of a balance objective, a contrast objective, and an enhancement objective. When the objective is balance and the pairing profile is Sweet, a salty component is added to the amount of salt to form a customized seasoning composition. When the objective is balance and the pairing profile is Dry, a component selected from a salty component and an umami component is added to the amount of salt to form a customized seasoning composition.

An enhanced food composition in the form of a soup, sauce, condiment or seasoning is described, the enhanced food composition comprising a nitrate-containing vegetable, such as beetroot effectively mixed with a salt content at a specified ratio. The enhanced food composition has the effect to prevent an increase in blood pressure while masking the bad taste of the nitrate-containing vegetable.

A shaped vegetarian meat product comprising: 30-80 wt. % water; 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof. Wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.

A shaped vegetarian meat product comprising: 30-80 wt. % water; 5-35 wt. % oil, said oil having a solid fat content at 20 degrees Celsius (N.sub.20) of at least 1.5%; 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof. Wherein the vegetarian meat product contains at least 4 vol. % of oil droplets having an equivalent spherical diameter in the range of 100 micrometer to 1,000 micrometer as determined by means of micro computed tomography.