The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.

The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

One variation of a multilayer edible food carrier includes a brittle edible layer formed of a first batter comprising: a volume of a base mixture including water, salt, grain flour, fat, and lecithin; a volume of gas dispersed throughout the volume of the base mixture; and a volume of oil absorbed by the first batter within a cook chamber configured to transform the first batter into the brittle edible layer. The multilayer edible food carrier further includes a soft edible layer: nested within the brittle edible layer in an assembled configuration; and formed of a second batter comprising water, a fat blend comprising cheese dissolved in water, an amount of grain flour, an amount of starches, an amount of baking powder, an amount of an emulsifying agent, an amount of dairy milk, an amount of fat, an amount of sweeteners, and an amount of flavoring agents.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.

Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.

The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

Novel Stevia rebaudiana plant cultivars, a process for preparing superior compositions comprising steviol glycosides, and the advantageous use of the compositions comprising steviol glycosides in consumables, including food and beverage products, are disclosed.

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.