A composition and method of increasing ketotic efficiency and improving flavor of a combination of a (D)-β-hydroxybutyric acid and (D)-1,3 butanediol composition for increasing circulating ketone levels is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

A composition and method of increasing ketotic efficiency and improving flavor of a combination of a (D)-β-hydroxybutyric acid and (D)-1,3 butanediol composition for increasing circulating ketone levels is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The present disclosure relates to a preparation method for a D-psicose crystal containing 98% (w/w) or more D-psicose and 0.05% (w/w) or less ethanol based on 100% (w/w) of the entire crystal. The preparation method includes a first step of mixing a D-psicose-containing solution and an organic solvent, and a second step of adding a seed to the mixed solution according to the first step and then cooling the same to obtain a massecuite containing the D-psicose crystal. Therefore, it is possible to increase the yield of the D-psicose crystal from the D-psicose crystal solution and prepare a D-psicose crystal of sufficient size and appropriate shape for use in mass production with no bad taste/smell.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

A method for preparing a food product and a food product thereof including a grain-based binder and being essentially free of added sugar. The method includes preparing or providing a cooked and/or pre-gelatinized grain flour, coating the grain flour with a fat or oil, and then hydrating the fat coated grain flour with at least one liquid to form a binder composition. The binder composition and one or more dry food ingredients are combined to form an agglomerate, and the agglomerate is thermally processed to activate the binder composition and to obtain the food product.

This disclosure sets forth bubble modifiers capable of reducing mean bubble diameter of a gasified aqueous solution, e.g., a carbonated beverage. The bubble modifier may include one or more compounds selected from the group consisting of monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The bubble modifier desirably comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll; or less than about 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline.

This disclosure sets forth bubble modifiers capable of reducing mean bubble diameter of a gasified aqueous solution, e.g., a carbonated beverage. The bubble modifier may include one or more compounds selected from the group consisting of monocaffeoylquinic acids, dicaffeoylquinic acids, monoferuloylquinic acids, diferuloylquinic acids, monocoumaroylquinic acids, dicoumaroylquinic acids, and salts thereof. The bubble modifier desirably comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll; or less than about 0.1% (wt) of furans, furan-containing chemicals, theobromine, theophylline, or trigonelline.

Described is a process for releasing soluble starch hydrolysates or hydrolysed starch syrup from substantially intact corn kernels during high temperature steeping at a temperature at or above the gelatinization temperature of starch in the corn kernels, and the recovery of protein and oil-enhanced, carbohydrate-depleted residuals that are ideally suited for use as high quality animal feed or other food-grade products.

The present application discloses a simple process for the purification of neutral human milk oligosaccharides (HMOs) produced by microbial fermentation. The process uses a combination of cationic ion exchanger treatment, an anionic ion exchanger treatment, and a nanofiltration and/or electrodialysis step, which allows efficient purification of large quantities of neutral HMOs at high purity. Contrary to the purification currently used in fermentative production of neutral HMOs, the presented process allows the provision of HMOs without the need of a chromatographic separation. The so purified HMOs may be obtained in solid form by spray drying, as crystalline material or as sterile filtered concentrate. The provided HMOs are free of proteins and recombinant material originating from the used recombinant microbial strains and thus very well-suited for use in food, medical food and feed (e.g. pet food) applications.

The present application discloses a simple process for the purification of neutral human milk oligosaccharides (HMOs) produced by microbial fermentation. The process uses a combination of cationic ion exchanger treatment, an anionic ion exchanger treatment, and a nanofiltration and/or electrodialysis step, which allows efficient purification of large quantities of neutral HMOs at high purity. Contrary to the purification currently used in fermentative production of neutral HMOs, the presented process allows the provision of HMOs without the need of a chromatographic separation. The so purified HMOs may be obtained in solid form by spray drying, as crystalline material or as sterile filtered concentrate. The provided HMOs are free of proteins and recombinant material originating from the used recombinant microbial strains and thus very well-suited for use in food, medical food and feed (e.g. pet food) applications.