Disclosed herein are embodiments of cannabis extraction methods, apparatuses for extracting cannabis, and methods of using cannabis extracts.

An object of the present invention is to provide a novel method for enhancing salty taste. The present invention provides a salty taste-enhancing agent for use in a food containing salt, which contains adenylic acid or a salt thereof acceptable for foods, and an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for foods.

The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: the amount of tocopherols is less than about 500 ppm, and the ratio of carnosic acid:hydrolysable gallotannins ranges from about 1:4 to about 3:1. The present invention also concerns an antioxidated fat-containing composition comprising this antioxidant combination. The present invention also concerns a method for enhancing the antioxidant effect of tocopherols in a fat-containing composition, as well as the use of the antioxidant combination for enhancing the antioxidant effect of tocopherols in a fat-containing composition.

The present disclosure is directed to sweetener composition comprising 1,3-propanediol and a sweetener. As disclosed are food, beverage, confection, or concentrate compositions comprising the aforementioned sweetener composition and methods of producing such sweeteners.

Improved methods for preparing functional food ingredients comprising plant protein, the resulting enhanced functional food ingredients, and foods containing the same. The methods comprise providing a mixture or slurry of plant protein in an aqueous solution, reacting the plant protein with a modification agent selected from the group consisting of an acylating agent, transglutaminase, and protein glutaminase to yield a modified plant protein, and conjugating the modified plant protein with a hydrophilic polysaccharide to yield the functional food ingredient with synergistic improvements in properties.

A liquid thickener composition useful for subjects suffering from a dehydration, mastication and/or deglutination disease, disorder or condition, a container comprising the liquid thickener composition, a system comprising the container and a dispenser, a thickened liquid composition comprising the liquid thickener composition, a method for producing the liquid thickener composition and the thickened liquid composition are provided.

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as natural ingredients. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

The present invention relates to a powderous composition comprising at least one carotenoid and/or one carotenoid derivative, which can be produced easily and which can be used in many fields of application.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.