The bean-based flour is produced by heat treating dry beans and then milling the beans in a pressure interference wave mill. Pastas made with the resulting bean-based flour have a taste that is demonstrably superior to pastas that are made with beans milled by conventional means.

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

The present disclosure relates to the field of food and/or drug technology. Disclosed is a blood lipid-lowering composition, method for preparing the same and use thereof. The blood lipid-lowering composition comprises echium seed oil, camelina seed oil and safflower seed oil. The specific natural substances echium seed oil, camelina seed oil and safflower seed oil are used as the functional ingredients to form a natural composition that can significantly reduce the total cholesterol and triglyceride levels and increase the content of the serum apolipoprotein A1, having an obvious blood lipid-lowering function, which may be used in developing and preparing blood lipid-lowering drugs and foods, especially health care foods.

This disclosure relates to methods for making a composition of a cannabinoid and chicory flour. According to a method, the composition is manufactured by combining an amount of a cannabinoid and an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.

The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as sterilization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or crystallization of the oil phase component due to temperature drop, or melting of the oil phase component due to temperature rise) occurs (temperature drop resistance), wherein the composition is easily handled during the production process. The object is solved by an oil-in-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component.

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide (Compound I) having the structure: ##STR00001##
or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

The disclosure is in part directed to shelf-stable, emulsion-forming liquid compositions, liquid beverage compositions, and fatty acid vesicle-forming liquid compositions for increased neurosystem uptake of amino acids present in the compositions when consumed by a subject.

The disclosure is in part directed to shelf-stable, emulsion-forming liquid compositions, liquid beverage compositions, and fatty acid vesicle-forming liquid compositions for increased neurosystem uptake of amino acids present in the compositions when consumed by a subject.

A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

Systems and methods for blending low solubility ingredients are provided. In one embodiment, a method of blending a low solubility ingredient into a beverage solution includes dissolving the low solubility ingredient in a preselected solvent to provide a first solution. In one embodiment, the preselected solvent is preheated. The method also includes mixing various ingredients from one or more pre-blend batches to form a beverage syrup and mixing the first solution with the beverage syrup to form the beverage solution.