An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system. The emulsifier system can include modified starches such as octenyl succinic anhydride (OSA)-modified starch. The disclosed oil-in-water emulsions can include acidulants and can have a pH less than 5.0. Also disclosed are consumer products and methods of preparing the oil-in-water emulsion.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

This disclosure provides MCT-loaded microcapsules for use as whitening agents in food and pharmaceutical products.

A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M.sub.1−M.sub.0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M.sub.1: Moisture content (%) of starch before heating treatment M.sub.0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity

A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M.sub.1−M.sub.0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M.sub.1: Moisture content (%) of starch before heating treatment M.sub.0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:

1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,
2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,
3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,
4) Recovering, filtering and drying the starch milk treated in this way.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:

1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,
2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,
3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,
4) Recovering, filtering and drying the starch milk treated in this way.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.