This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations thereof; (b) between 20 and 92% w/w of vegetal protein; (c) between 10 and 70% w/w of a vegetal fiber selected from the group of cellulose fiber, inulin and combinations thereof; (d) between 0 and 5% w/w of acid equivalent of glutamate;

wherein the combination of components (a), (b), (c) and (d) constitutes at least 60 wt. % of the dry matter that is contained in the composition.

This composition is capable of providing similar functionality to processed meat as phosphates.

The invention also relates to a method for the preparation of the aforementioned composition and to the application of the composition in processed meat.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.

A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.

A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.

The disclosure discloses a production method of marbled beef, and belongs to the field of food processing. The processing steps of the method are: freezing, thawing of beef, preparation of a gel emulsion, injection, wrap shaping, quick freezing, cutting and packaging, and hot dipping. The preparation method of the process of the disclosure can realize high-efficiency and standardized industrial production. By injecting beef with the formulated gel emulsion, the fat content and high-quality protein content of the beef can be increased, thereby improving the sensory properties and flavor of the beef, and producing high-quality beef. The gel emulsion for preparing marbled beef of the disclosure is liquid and is low in viscosity when the temperature is higher than 40° C., and therefore the gel emulsion is convenient for injection into beef, and can be uniformly dispersed in beef to form a delicate marble pattern. When the temperature is lower than 20° C., the gel emulsion forms a solid in beef tissue. The beef prepared according to the method of the disclosure shows a white fat pattern at low temperature (0-25° C.), and is closer to natural marbled beef in appearance and structure.

Adding (a) transglutaminase, and a gluconic acid salt or lipase to a processed meat food product, or (b) transglutaminase, a gluconic acid salt, and lipase to a processed meat food product with a sodium chloride content of 0.1 wt % to 1 wt % or a processed meat food product with a binding agent content of not more than 0.2 wt % affords a processed meat food product with a reduced sodium chloride content or a reduced binding agent content, with a good elastic texture.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.