A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

An improved method for preparing persimmon leaf extract. Dried persimmon leaves are obtained and are crushed. Ethanol is added to the dried crushed persimmon leaves and ethanol extraction is used to produce a persimmon leaf extraction solution. The persimmon leaf extraction solution is introduced into a concentrator and a first concentrated solution is produced while the ethanol is recycled. The first concentrated solution is filtered to produce a filtrate. The filtrate is introduced into the concentrator to produce a second concentrated solution. The second concentrated solution is repeatedly extracted with ethyl acetate to produce a second persimmon leaf extraction solution. The second persimmon leaf extraction solution is introduced into a concentrator to produce a third concentrated solution while recycling the ethyl acetate. Vacuum drying is used to dry the third concentrated solution to produce a dried persimmon leaf extract.

An improved method for preparing persimmon leaf extract. Dried persimmon leaves are obtained and are crushed. Ethanol is added to the dried crushed persimmon leaves and ethanol extraction is used to produce a persimmon leaf extraction solution. The persimmon leaf extraction solution is introduced into a concentrator and a first concentrated solution is produced while the ethanol is recycled. The first concentrated solution is filtered to produce a filtrate. The filtrate is introduced into the concentrator to produce a second concentrated solution. The second concentrated solution is repeatedly extracted with ethyl acetate to produce a second persimmon leaf extraction solution. The second persimmon leaf extraction solution is introduced into a concentrator to produce a third concentrated solution while recycling the ethyl acetate. Vacuum drying is used to dry the third concentrated solution to produce a dried persimmon leaf extract.

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.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

Multi-phase release compositions, methods of using the compositions, and methods for manufacturing the compositions are provided. Multi-phase release compositions include ingredients useful in sports nutrition including ingredients useful in muscle building, energy output and weight loss. Sports nutrition ingredients are designed for immediate and extended release dependent on the particular sport nutrition motivated use. One sports nutrition ingredient that can be utilized in either or both the immediate release phase or the extended release phase is phosphatidic acid.

The present disclosure relates to the field of delivery systems. More particularly, the present disclosure relates to a process for preparing a powdered composition including granules. The granules include at least one active substance present in an encapsulated form and in a non-encapsulated form. They are obtained by drying a mixture including an aqueous phase of a water-soluble polymer, a Pickering emulsion including a non-encapsulated active substance and a microcapsule slurry including an encapsulated active substance that can differ or being the same as the non-encapsulated substance. The disclosure further relates to granules obtained by the process and to products containing them.

The present disclosure relates to the field of delivery systems. More particularly, the present disclosure relates to a process for preparing a powdered composition including granules. The granules include at least one active substance present in an encapsulated form and in a non-encapsulated form. They are obtained by drying a mixture including an aqueous phase of a water-soluble polymer, a Pickering emulsion including a non-encapsulated active substance and a microcapsule slurry including an encapsulated active substance that can differ or being the same as the non-encapsulated substance. The disclosure further relates to granules obtained by the process and to products containing them.