Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

The present invention relates to a process for preparing a gelled feed for piglets, said method comprising: a) forming a mixture of water and of a gelling agent, b) adding at least one nutritive element to said mixture, c) cooling the mixture until the mixture has gelled, d) destructuring the gelled mixture to obtain a gelled feed for piglets, wherein the gelling agent comprises from 50 to 75% by weight of xanthan gum, from 0.5 to 13% by weight of locust bean gum and from 12 to 37% by weight of guar gum, relative to the total weight of the gelling agent, and the temperature of the water is from 65 degrees Celsius to 85 degrees Celsius, for example 80 degrees Celsius. The present invention also relates to a gelled feed for piglets, obtained by the process defined according to the invention.

Some embodiments include a chocolate and tocotrienol composition. In some embodiments, a chocolate and tocotrienol composition may be prepared by a process comprising: mixing melted cocoa butter with about 200 mg of tocotrienol at a temperature of about 57 C.; mixing the mixed melted cocoa butter and tocotrienol mixture with a cocoa mass to create a chocolate and tocotrienol composition; and conching the chocolate and tocotrienol composition. Various other embodiments are also disclosed.

A fish odor-free fish oil composition includes a colloidal raw material and an oily raw material containing fish oil. A preparation method for the fish odor-free fish oil composition includes the following steps: (a) mixing and stirring the colloidal raw material with water and warming to 80 to 85 C., continuing for 5 to 30 minutes, then cooling to 48 to 53 C.; and (b) stirring the oily raw material containing fish oil and emulsifying in an emulsification tank jointly with the colloidal mixture formed in step (a).

The invention discloses taste masking formulations for bitter natural compounds, selected from the extracts, fraction and pure phytochemicals produced in combination with a synthetic polymer or a natural polymer. The invention also relates to the novel process of producing the taste masking formulations. The invention also relates to taste masking formulations of Bacopa extracts with no bitter taste or negligible bitter taste in combination with synthetic polymers such as Eudragit or natural polymers such as Shellac.

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.

The invention discloses odor masking formulations for stench natural compounds, selected from the extracts, fraction and pure phytochemicals that are produced in combination with a natural or synthetic hydrocolloid polymer gum(s). The invention further discloses novel process of producing the odor and taste masking formulations. The invention also discloses taste masking formulations of valerian extracts with no characteristic stench odor & or negligible stench odor in combination with natural hydrocolloid gum such as guar gum, acacia or other polymers. The invention further discloses method of reducing insomnia, anxiety, Attention Deficit Disorder (ADD), Chronic Fatigue Syndrome (CFS) using odor masking formulation of the current invention. Importantly, the said odor masked formulation of the present disclosure helps in improving sleep cycle and helps in efficient functioning of brain.

Specialty canola oil is provided with preferred stability, flavor, and low levels of saturates. Plants, seeds, and oil contain 3.5% to 5% total saturates, greater than 18% linoleic acid, and less than 3% linolenic acid. The oil of the invention provides not only lower saturates levels but also acceptable frying stability and improved flavor.

The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention.

The present disclosure relates to a method of producing a grain powder including: (a) immersing a grain raw material into water; (b) freezing the immersed grain raw material at 196 C. to 50 C.; (c) grinding the frozen grain raw material to obtain a ground product, wherein the ground product has an average particle size smaller than a cell size of the grain raw material, and (d) freeze-drying the ground product at 80 C. to 20 C. to obtain the grain powder.