Disclosed is a method of producing an egg replacement food product that includes mixing a protein microbial biomass powder with water to obtain a wet mixture, hydrating the wet mixture at room temperature, mixing the wet mixture at high speed, hydrating the mixed wet mixture at 6 C degrees, mixing the hydrated wet mixture with an oil at high speed and emulsifying the mixed wet mixture, homogenizing the emulsified mixed wet mixture, heating the homogenized wet mixture up to from 85 C up to 90 C degrees, and adding sodium chloride (NaCl) and citric acid to the heated wet mixture and mixing to obtain pH from 3.5 up to 4.0.

The disclosure provides for compositions and methods for preparation of meat substitutes containing clover hemoglobin. Even when oxidized, clover hemoglobin retains a red appearance, thereby avoiding common off-color events that plague other meat substitutes, such as those made using soybean hemoglobin.

In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, and the cation portion; and heating the mixture. The cation portion may include at least one of Zinc, Manganese, and Copper cations. In another embodiment, a food product is provided. The food product may include cooked egg; and Sulfur-containing salts of at least one of Zinc, Manganese, and Copper. The food product may contain between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 0.967 g egg white solids and between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 5.35 g egg yolk solids.

A method of obtaining a volatile or semi-volatile natural antioxidant by toasting a comestible byproduct, natural antioxidants obtained by toasting the comestible byproduct, and packaging films incorporating such natural antioxidants are described herein.

The invention relates to a processed dairy-type food product comprising phytic acid salt, the dairy product having a pH between 4.5 and 8, preferably 5 and 8. The dairy-type product can for example be a dairy cheese product, high protein dairy beverage, or a plant based, vegan cheese or beverage. The amount of phytate, calculated as phytic acid, generally is between about 0.05-5 wt % in the finished product and provides one or more of the following properties: emulsification, metal-ion sequestering, pH regulating, texture-enhancing, and flavor-improving agents. The phytate can be used as replacement for phosphate additives in food.

Compositions contain an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combination is effective to promote a swallowing reflex. The composition containing the combination of cinnamaldehyde and zinc can be used in a method to treat dysphagia and/or prevent aspiration pneumonia from dysphagia. In an embodiment, the composition containing cinnamaldehyde is administered to a human. The composition containing cinnamaldehyde may be a medicament, a food product or a supplement to a food product.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

Described herein are interleukin-10 receptor-2 peptides, antibodies that bind the peptides, compositions including the peptides and antibodies and methods of use of the peptides and antibodies. The interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R), SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)), or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)).

The embodied invention is a ready to mix instant formula that is used for application on a food surface for the purpose of decoration. The mixture is a complete ready to mix and pleasant tasting paint mixture which saves the consumer time and effort from having to mix their own decorative art medium to their individual specifications. It also allows the consumer to apply colors on top of each other without color bleed. The formulation includes FDA approved food colors, emulsifiers, and a pH additive. It also allows the decorator ease in combining colors to custom specifications. The ease of application is designed for all settings of food decoration, both for professional and household use. The formulation is also unique by using a white pigment suspension to provide a full spectrum of ready to use, vibrant colors.

Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combination is effective to promote a swallowing reflex. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to treat dysphagia and/or prevent aspiration pneumonia from dysphagia. In an embodiment, the composition comprising cinnamaldehyde is administered to a human. The composition comprising cinnamaldehyde may be a medicament, a food product or a supplement to a food product.