The present invention relates to butter cream for making a cake and a method for preparing the same, and an exemplary embodiment according to the present invention may provide butter cream for making a cake, which may be prepared by adding first sugar to meringue having bubbles formed by whipping egg whites, preparing first sweetened meringue by whipping the mixture until a meringue cone is formed on the meringue, obtaining second sweetened meringue by adding sugar syrup, which is obtained by mixing water and second sugar and then heating the mixture, to the first sweetened meringue, and whipping the mixture; and adding butter to the second sweetened meringue, and then whipping the mixture until moisture is reduced.

The present invention relates to butter cream for making a cake and a method for preparing the same, and an exemplary embodiment according to the present invention may provide butter cream for making a cake, which may be prepared by adding first sugar to meringue having bubbles formed by whipping egg whites, preparing first sweetened meringue by whipping the mixture until a meringue cone is formed on the meringue, obtaining second sweetened meringue by adding sugar syrup, which is obtained by mixing water and second sugar and then heating the mixture, to the first sweetened meringue, and whipping the mixture; and adding butter to the second sweetened meringue, and then whipping the mixture until moisture is reduced.

A system and method for crystallization and pelleting of a cannabinoid, including cannabidiol (CBD).

A system and method for crystallization and pelleting of a cannabinoid, including cannabidiol (CBD).

An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc.

An edible pet chew is made from processed rawhide and water comprising protein in the range of about 55 to 80 wt. %; fat in the range of about 1 to 5 wt. %; and water content in the range of about 10 to 30 wt. %. Optionally, the chew contains edible glycerin in the range of about 3 to 8 wt. %. The product is pliable and has a density of less than about 1.0 g/cc.

The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained aerosol food product desirably palatable. The objective is achieved by a composition for aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25 C. using a 0.2% by mass aqueous solution, and the like.

The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained aerosol food product desirably palatable. The objective is achieved by a composition for aerosol food product, comprising hydroxypropyl methylcellulose and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25 C. using a 0.2% by mass aqueous solution, and the like.

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions.

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions.