A method of promoting increased cellular hydration in a multicellular organism that is capable of intracellular water permeation includes the step of causing the multicellular organism to ingest an aqueous solution that contains an amount of a carbohydrate clathrate component. There is also a step of enhancing the intracellular permeation. The multicellular organism contains aquaporins, and the causing step involves interaction of the composition with the aquaporins. The cellular hydration promoted and caused by the method is corroborated by a test that uses human-aquaporin-expressed frog oocytes. The test uses single cell Xenopus laevis frog oocytes having expressed human aquaporin AGP1 water channels. There is also a beverage composition that increases lifespan in the multicellular organism, and a beverage composition that promotes cellular hydration when ingested by a multicellular organism.

A method of promoting increased cellular hydration in a multicellular organism that is capable of intracellular water permeation includes the step of causing the multicellular organism to ingest an aqueous solution that contains an amount of a carbohydrate clathrate component. There is also a step of enhancing the intracellular permeation. The multicellular organism contains aquaporins, and the causing step involves interaction of the composition with the aquaporins. The cellular hydration promoted and caused by the method is corroborated by a test that uses human-aquaporin-expressed frog oocytes. The test uses single cell Xenopus laevis frog oocytes having expressed human aquaporin AGP1 water channels. There is also a beverage composition that increases lifespan in the multicellular organism, and a beverage composition that promotes cellular hydration when ingested by a multicellular organism.

An emulsion gel embedding a fat-soluble vitamin and a pulsed electric field based production method therefor. The production method comprises: dissolving octenyl succinate starch ester in water, heating in a water bath, stirring to complete gelatinization and dissolution, and cooling to room temperature; adding edible oil dissolved with a fat-soluble vitamin to obtain a mixed liquid; shearing and homogenizing the obtained mixed liquid by using a high-speed shearing machine and a high-pressure homogenizer to obtain an emulsion; and adding the emulsion and natural starch to a methyl cellulose solution, performing pulsed electric field treatment after well mixing, heating in a water bath, performing degasification and cooling to obtain an emulsion gel. The pulsed electric field promotes interaction between methyl cellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more conducive to embedding the fat-soluble vitamin.

A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.

The present disclosure relates to a novel hydrogel, and to method of making and using the novel hydrogel. The novel hydrogel is a reaction product of a water soluble laccase cross-linked arabinoxylan and an acid, and has a pH value of 1.5-2.5.

The present disclosure relates to a novel hydrogel, and to method of making and using the novel hydrogel. The novel hydrogel is a reaction product of a water soluble laccase cross-linked arabinoxylan and an acid, and has a pH value of 1.5-2.5.

The preparation of pregelatinized starch and/or pregelatinized flour, including the steps of: providing an aqueous medium having a pH of −1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt. %, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80° C.; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60° C.

The preparation of pregelatinized starch and/or pregelatinized flour, including the steps of: providing an aqueous medium having a pH of −1.0 to 7.5; mixing starch and/or flour with the aqueous medium to form a starch composition having a pH of 2.0 to 7.9, wherein the starch composition has the aqueous medium as continuous phase and contains between 20 and 60 wt. %, expressed as percentage of dry matter on total weight of the starch composition, of particles of starch and/or flour; pregelatinizing the starch composition, wherein said composition is heated using a drum dryer, while rotating the drum, to form the pregelatinized starch and/or pregelatinized flour, wherein during the heating the starch composition is dried using the drum dryer; allowing the pregelatinized starch and/or pregelatinized flour to cool to a temperature of at most 80° C.; and storing the obtained pregelatinized starch and/or pregelatinized flour at a temperature of at most 60° C.

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.