An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.

A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

The present disclosure relates to cannabinoid compositions that are rehydratable and that upon such rehydration retain at least some of the properties of the original cannabinoid emulsions from which the cannabinoid composition was obtained. In particular, to cannabinoid compositions formed by spray drying of an emulsion, the composition comprising at least one cannabinoid, a carrier oil, one or more emulsifiers, and a sugar carrier, where the composition has a water activity that is less than about 0.5. The emulsion may include a nanoemulsion, a microemulsion, or both a nanoemulsion and a microemulsion. The present disclosure also relates to method of manufacturing same.

The present disclosure relates to cannabinoid compositions that are rehydratable and that upon such rehydration retain at least some of the properties of the original cannabinoid emulsions from which the cannabinoid composition was obtained. In particular, to cannabinoid compositions formed by spray drying of an emulsion, the composition comprising at least one cannabinoid, a carrier oil, one or more emulsifiers, and a sugar carrier, where the composition has a water activity that is less than about 0.5. The emulsion may include a nanoemulsion, a microemulsion, or both a nanoemulsion and a microemulsion. The present disclosure also relates to method of manufacturing same.

The present application discloses a composition of a butyrate or a derivative thereof and benzoic acid, preparation method and use as a feedstuff additive thereof, wherein the composition comprises 5 wt % to 50 wt % of the butyrate or the derivative of butyric acid, and 50 wt % to 95 wt % of the benzoic acid or benzoate. The benzoate and butyrate dissociate into acidic molecules when they enter into animals' bodies. The butyric acid stimulates parietal cells to grown and the parietal cells produce hydrochloric acid, which thereby reduces the pH value in the stomach. Benzoic acid can inhibit facultative anaerobes such as Lactobacillus and butyric acid-producing anaerobic bacteria in the stomach, rendering the two floras become predominant microflora, and therefore produce more endogenous organic acids such as lactic acid and butyric acid. These acids are beneficial to gastrointestinal health and animal growth. As a result, a synergy effect of the two components in the composition is achieved.

The present invention relates to a method for processing ginseng at an ultra high pressure, and more particularly, to a method for processing ginseng that is capable of processing the ginseng, which is immersed and packed, at an ultra high pressure. The method for processing ginseng includes the steps of: preparing washed ginseng; liquid-packaging the ginseng into a pouch; and treating the liquid-packaged ginseng with ultra-high pressure at a pressure of 550 to 600 MPa for 30 seconds to 2 minutes.

The present invention relates to a method for processing ginseng at an ultra high pressure, and more particularly, to a method for processing ginseng that is capable of processing the ginseng, which is immersed and packed, at an ultra high pressure. The method for processing ginseng includes the steps of: preparing washed ginseng; liquid-packaging the ginseng into a pouch; and treating the liquid-packaged ginseng with ultra-high pressure at a pressure of 550 to 600 MPa for 30 seconds to 2 minutes.

The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof.