The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A spray-dried composition comprising an enzyme which is a β-galactosidase having transgalactosylating activity and a maltodextrin and/or sodium chloride.

Disclosed herein is a shellfish analogue product which simulates the natural texture of real shellfish meat

This specification discloses a saponin containing composition derived from flower seeds, or carnation flower seeds. The composition may comprise between 2% and 90%, saponin content by weight, and may be a powder or a liquid. Such compositions may also comprise other components of the carnation seed including protein, starch, and fiber. The disclosed compositions are useful as emulsifier and for use in food composition where a saponin containing composition may be used in amounts between 0.01% and 50% by weight of the composition.

The present invention relates to a blend formulation (I) comprising (i) at least 50 weight-% (wt-%), based on the total weight of the blend formulation, of a LC-PUFA-containing composition (ii) 10-50 wt-%, based on the total weight of silcate.

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

[Problem to be Solved]

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.

[Solution]

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

A silica that is superior in terms of fluidity, oil absorption ability, and compression moldability to conventional silica used as a pharmaceutical additive, and is suitable as an additive for formulations such as pharmaceuticals. A porous silica particle composition having the following properties: (1) a BET specific surface area from 250 to 1,000 m.sup.2/g; (2) an average particle diameter from 1 to 150 μm; (3) a pore volume from 0.1 to 8.0 cm.sup.3/g; and (4) an oil absorption capacity from 2.2 to 5.0 mL/g.