The invention encompasses pet food composition that delivers a slow, sustained-release amount of lipoic acid or a salt thereof when fed orally to a companion animal. The invention also encompasses methods of manufacture and use of the compositions.

The invention encompasses pet food composition that delivers a slow, sustained-release amount of lipoic acid or a salt thereof when fed orally to a companion animal. The invention also encompasses methods of manufacture and use of the compositions.

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof.

The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof.

A method of making fresh filled pasta includes: preparing a first sheet of fresh pasta and laying it on a flat support; depositing a first dose of a first food filling on the first sheet; depositing, on the first filling, a second dose of a second food filling other than the first; preparing a second sheet of fresh pasta and laying it over the first sheet and the doses; joining the sheets along a substantially continuous edge of a predetermined shape; and cutting the sheets joined along the edge to obtain the desired type of fresh filled pasta. The first filling is in a shape-memory pasty state and the second filling is in a liquid or gel state. The first dose is deformed, before depositing the second dose thereon, to form an upwardly open cavity for receiving and holding the second dose without it overflowing or leaking out.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

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.

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.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.