Fried snack chips formed Pleurotus eryngii mushrooms having a low fat content and methods of making them. The pleurotus Slicing the material (e.g., a stipe of a fruiting body of a Pleurotus eryngii mushroom eryngii mushroom snack chips described herein may have a meat-like transverse to the stipe) at a thickness of between 1-3 mm flavor rich in umami and may have less than 40% fat by weight, despite being fried in oil.

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

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

The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

The present invention relates to a solid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-mannitol (6′-g-1,1-GPM), 6-O-(6′-O-alpha-D-glucopyranosyl)-alpha-D-glucopyranosyl-D-sorbitol (6′-g-1,6-GPS), 1,6-di-O-alpha-D-glucopyranosyl-D-sorbitol (1-g-1,6-GPS) and 1,6-di-O-alpha-D-glucopyranosyl-D-mannitol (6-g-1,1-GPM).

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

A method for treating depression in a human subject, which comprises administering for a first time period a fasting mimicking diet (FMD) component providing less than 50% of the normal calorie intake of the subject with both protein restriction and sugar restriction; and administering for a second time period a re-feeding diet component that provides 60-100% of the normal calorie intake of the subject; the fasting mimicking diet component and the re-feeding diet component are administered for multiple cycles, and the subject undergoes a psychotherapeutic treatment for the whole duration of the multiple cycles.

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.