The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present disclosure provides a functional candy with a special effect on gastrointestinal regulation and an industrialized production method thereof. The method includes: step 1, preparing a yacon polysaccharide-peptide-zinc chelate with a high activity; step 2, mixing 1 part to 5 parts of the yacon polysaccharide-peptide-zinc chelate with 10 parts to 20 parts of a chicory extract powder, 10 parts to 20 parts of a Hericium erinaceus extract powder, 5 parts to 15 parts of xylooligosaccharide, 5 parts to 15 parts of fructooligosaccharide, and 10 parts to 20 parts of water well to prepare a main agent; and step 3, adding an auxiliary agent including other ingredients to the main agent to prepare the functional candy. The present disclosure further provides a functional candy with a special effect on gastrointestinal regulation prepared by the method.

The present disclosure provides a functional candy with a special effect on gastrointestinal regulation and an industrialized production method thereof. The method includes: step 1, preparing a yacon polysaccharide-peptide-zinc chelate with a high activity; step 2, mixing 1 part to 5 parts of the yacon polysaccharide-peptide-zinc chelate with 10 parts to 20 parts of a chicory extract powder, 10 parts to 20 parts of a Hericium erinaceus extract powder, 5 parts to 15 parts of xylooligosaccharide, 5 parts to 15 parts of fructooligosaccharide, and 10 parts to 20 parts of water well to prepare a main agent; and step 3, adding an auxiliary agent including other ingredients to the main agent to prepare the functional candy. The present disclosure further provides a functional candy with a special effect on gastrointestinal regulation prepared by the method.

Cannabinoid candy foodstuff compositions are described comprising a binding agent, and an emulsifier, wherein the composition includes a cannabinoid microemulsion and/or a cannabinoid nanoemulsion to enhance bioavailability of said cannabinoid when introduced into a human and/or an animal to have an active effect. The composition includes a biosynthetic cannabinoid derived from a genetically modified microorganism or a non-biosynthetic cannabinoid derived from cannabis plants, and may include an acid, an extrudate, a sugar coating, an insect lipid, a flavoring, a terpene, a medium chain triglyceride, glycerin, a microorganism, a sweetener, an oil, a drug such as psilocybin or MDMA, melatonin, a fiber-starch material, a density improving textural supplement, or a moisture improving textural supplement.

Cannabinoid candy foodstuff compositions are described comprising a binding agent, and an emulsifier, wherein the composition includes a cannabinoid microemulsion and/or a cannabinoid nanoemulsion to enhance bioavailability of said cannabinoid when introduced into a human and/or an animal to have an active effect. The composition includes a biosynthetic cannabinoid derived from a genetically modified microorganism or a non-biosynthetic cannabinoid derived from cannabis plants, and may include an acid, an extrudate, a sugar coating, an insect lipid, a flavoring, a terpene, a medium chain triglyceride, glycerin, a microorganism, a sweetener, an oil, a drug such as psilocybin or MDMA, melatonin, a fiber-starch material, a density improving textural supplement, or a moisture improving textural supplement.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

A smokeless tobacco product configured for insertion into the mouth of a user is provided. The smokeless tobacco product includes a tobacco material and a specific starch material that imparts specific textural properties to the product. A process for preparing a smokeless tobacco product with a desired textural property is also provided.