A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described.

A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described.

The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 μm. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

The invention relates to a particulate product comprising at least 10 wt. % of the coated acetate particles having the following characteristics: (a) comprising one or more carrier particles containing at least 80 wt. % of sodium acetate component selected from sodium acetate hydrates, sodium acetate anhydrous and combinations thereof; (b) comprising a coating layer that covers the one or more carrier particles, said coating layer containing at least 60 wt. % of potassium acetate; (c) containing potassium and sodium in a molar ratio of 0.4:1 to 5:1; and (d) a particle size in the range of 40 to 1,000 μm. The coated acetate particles in the particulate product are very stable, even though the potassium acetate in the coating layer is in direct contact with the surrounding atmosphere. The particulate product can suitably be used in the preparation of foodstuffs and beverages.

Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

Process for the production legume meal having a moisture content between 2% and 15%. The process includes feeding a continuous flow of legume meal into a wet heat treatment reactor together with a continuous flow of water or aqueous solution, which is dispersed into minute droplets; discharge the wet legume meal and feeding it into a thermal dehydration and treatment reactor.

The present invention relates to an instant foamable beverage creamer comprising vegetable intact protein, for instance oat and/or rice protein, vegetable oil or fat, carbohydrates, and a hydrolyzed plant protein with a defined degree of hydrolysis which provides an excellent foam layer on a beverage.

Processes for preparing a powdered nutritional composition comprise dry blending protein, fat, and carbohydrate, micronizing the resultant mixture to provide 99% of particles with a size less than about 50 micrometers, and agglomerating the micronized powder to form agglomerates. Powdered nutritional compositions are produced by the processes of dry blending, micronizing, and agglomerating.