Compositions comprising high purity glycosylated steviosides and/or Maillard reaction products thereof are described. These compositions provide improved taste profiles and can be used as sweeteners or flavorants in consumable products, including foods and beverages.

Compositions comprising high purity glycosylated steviosides and/or Maillard reaction products thereof are described. These compositions provide improved taste profiles and can be used as sweeteners or flavorants in consumable products, including foods and beverages.

The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

The present disclosure relates to jackfruit flour prepared from various parts of the jackfruit, which can be used as an additive or a substitute for human consumption, offering reducing in glycemic load, reduced calorie intake, and increased fiber content. Method of preparation of said jackfruit flour, and uses and also described in the instant disclosure.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Steviol glycoside compositions having improved sweetness and flavor profiles are described.

Steviol glycoside compositions having improved sweetness and flavor profiles are described.

The present disclosure discloses Saccharopolyspora and application thereof in reducing biogenic amines, belonging to the technical field of food fermentation. Saccharopolyspora jiangxiensis J3 is screened from wheat koji and has been preserved in China Center for Type Culture Collection (CCTCC) on Apr. 30, 2020, with a preservation number of CCTCC NO: M 2020104. According to the present disclosure, the strain is applied to a food fermentation system, and results show that the strain does not affect normal fermentation of food, and has an effect of reducing the content of biogenic amines in fermented alcoholic drinks, fermented food and fermented condiments, so that the strain has broad application prospects in the field of food brewing.

The present disclosure discloses Saccharopolyspora and application thereof in reducing biogenic amines, belonging to the technical field of food fermentation. Saccharopolyspora jiangxiensis J3 is screened from wheat koji and has been preserved in China Center for Type Culture Collection (CCTCC) on Apr. 30, 2020, with a preservation number of CCTCC NO: M 2020104. According to the present disclosure, the strain is applied to a food fermentation system, and results show that the strain does not affect normal fermentation of food, and has an effect of reducing the content of biogenic amines in fermented alcoholic drinks, fermented food and fermented condiments, so that the strain has broad application prospects in the field of food brewing.