A solid compound prepared as a powder that exhibits good flowability and having a specific structure is provided. The solid compound contains a carrier carboxylic acid salt and a loaded carboxylic acid, wherein the pKa of the corresponding carboxylic acid of the carrier carboxylic acid is lower than or equal to the pKa of the loaded carboxylic. The loaded carboxylic acid is physisorbed within the structure of the carrier carboxylic acid salt, and wherein the water content of the solid compound is less than 2 equivalents of water relative to the carrier carboxylic acid. Processes and pharmaceutical compositions containing the solid compound are also provided.

A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ?-3 to ?-6 fatty acid molar ratio of the seeds is at least 2.0:1.

The invention relates, in certain aspects, to a novel baking process that allows for the production of a gluten-free laminated baked good. In certain embodiments, the baked good of the invention has a look similar or indistinguishable from that of a conventional gluten-based baked good. In other embodiments, the baked good of the invention has a taste similar or indistinguishable from that of a conventional gluten-based baked good. In yet other embodiments, the baked good of the invention has a texture similar or indistinguishable from that of a conventional gluten-based baked good.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.

The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

The invention discloses a kelp-containing sponge biscuit and a manufacturing method thereof. The kelp-containing sponge biscuit comprises following raw materials in parts by weight: 100 parts of high-gluten flour; 1018 parts of white sugar; 3040 parts of beaten eggs; 0.50.8 part of ammonium bicarbonate; 0.10.3 part of sodium bicarbonate; 515 parts of kelp powder and 1215 parts of water. The kelp-containing sponge biscuit further contains 00.3 part of salt and 05 parts of cream. Main steps of the manufacturing method of the kelp-containing sponge biscuit are as follows: weighing the high-gluten flour, the white sugar, the beaten eggs, the ammonium bicarbonate, the sodium bicarbonate, the kelp powder and the fresh water separately in parts by weight; mixing in order, stirring evenly to form a dough; tablet compressing boiling, cooling, draining and baking the dough, and obtaining the kelp-containing sponge biscuit with marine flavor and rich nutrients.