A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

A composition for manufacturing a water-soluble powder via spray-drying. The composition has an emulsion and a core material dispersed therein. The emulsion has at least one carbohydrate membrane-forming material and a sugar alcohol mixed with a solvent. The core material at least has one or more active ingredients. After spray-drying, the water-soluble powder comprises the core material encapsulated by a membrane formed by the at least one carbohydrate membrane-forming material and the sugar alcohol.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

The present invention relates to the field of the manufacture of food compounds derived from processing plant species, more specifically the process taught here provides products resulting from a process for obtaining compounds derived from vegetable raw material. The present invention describes the recovery of lecithin from the micelle/soy molasses, a residue obtained during the soy carrier concentrate (SPC) process. In a first aspect of the invention it describes a process for extracting phospholipids in conjunction with extraction of soluble sugars during the industrial process of obtaining (SPC). In a second aspect, the present invention describes an industrial process for recovering/removing such micelle phospholipids/soy molasses, cleaning and use for the production of soy lecithin.

The present invention relates to the field of food processing and provides a method for preparing olive leaf powder, including the following steps: pulverizing olive leaves under conditions protected from light to obtain crushed olive leaves; immersing the crushed olive leaves in water, and homogenizing, to obtain an olive-leaf homogenate; pre-freezing the olive-leaf homogenate at a temperature below 16 C. for more than 25 min, and then vacuum freeze-drying to obtain the olive leaf powder; where the vacuum freeze-drying is performed according to the following: the olive-leaf homogenate is heated at a constant rate from the pre-freezing temperature to a drying temperature, and is dried at this temperature for more than 20 min to obtain the olive leaf powder; and the drying temperature is 15-35 C. In the present invention, the olive leaves are subjected to pulverization and homogenization before the freeze drying, such that by changing the sequence of pulverization and freeze-drying, the freeze-drying efficiency is effectively improved and the energy consumption during freeze-drying is reduced, thereby reducing the freeze-drying cost; and the present invention effectively preserves active substances of the olive-leaf powder, such as the total flavonoids and oleuropein, and improves the reconstitution property of the product, thereby effectively achieving a balance between the quality of the olive-leaf powder and the processing cost.

Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH.

Method for making a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH.

A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.

A particulate health food includes 100 parts by mass of particulate powdered wood ear mushrooms having a particle diameter of 125 to 250 m, and 15 to 35 parts by mass of matcha having a particle diameter of 1 to 100 m. A matcha particle of a relatively large particle size and a matcha particle of a relatively small particle size are closely loaded onto surfaces of a powdered wood ear mushroom such that the small matcha particle enters a gap between the large matcha particles. Matcha particles having two different particle diameters and having a brighter color than wood ear mushrooms firmly adhere to surfaces of the powdered wood ear mushroom so that the matcha particles are integrated and become hard to separate from each other even under vibration, and the powdered wood ear mushroom is made more palatable.