The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diameter to transverse diameter of 1:1 to 1000:1 and a water-binding capacity of >200 wt. % and a water retention capacity of >50%, and a method for acquiring and producing these separated, decompacted cellulose-based fibres. The purification method involves incubation of the vegetable material with an aqueous decomposition solution containing at least one dissolved amino acid and/or peptide with 2-50 amino acids to decompose the compacted cellulose-based fibres.

Methods are provided to make clinoptilolite into a water-soluble hydrolyzed form suitable for various administration routes, including oral administration. Absorption of water-soluble hydrolyzed clinoptilolite fragments can aid in detoxification by binding heavy metals and environmental toxins, can reduce reactive oxygen species and inflammation related to heavy metals and other/environmental toxins, resulting in an increase in energy, and/or in an increase in one or more of focus, concentration, and memory. Water-soluble hydrolyzed clinoptilolite fragments can be combined with one or more dietary supplements, including various vitamins and sleep aids.

Methods are provided to make clinoptilolite into a water-soluble hydrolyzed form suitable for various administration routes, including oral administration. Absorption of water-soluble hydrolyzed clinoptilolite fragments can aid in detoxification by binding heavy metals and environmental toxins, can reduce reactive oxygen species and inflammation related to heavy metals and other/environmental toxins, resulting in an increase in energy, and/or in an increase in one or more of focus, concentration, and memory. Water-soluble hydrolyzed clinoptilolite fragments can be combined with one or more dietary supplements, including various vitamins and sleep aids.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

The present invention relates to a cereal bar composition comprising allulose and a process for preparing the cereal bar composition, and provides the cereal bar composition having high sugar content and low calorie and having a soft sensory property.

The present invention relates to a cereal bar composition comprising allulose and a process for preparing the cereal bar composition, and provides the cereal bar composition having high sugar content and low calorie and having a soft sensory property.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.