The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments the imitation cheese are low protein imitation cheeses having protein content of less than about 20%. It has been observed that the disclosed cheeses have an improved melt-stretch compared to imitation cheeses made with other hydrocolloids. It has further been observed low protein imitation cheeses comprising a grade 2 gum Arabic have a melt-stretch more like that of a full protein imitation cheese compared to the melt-stretch of imitation cheeses made with other hydrocolloids.

The technology disclosed in this specification pertains to imitations cheese comprising a grade 2 gum Arabic in an amount of from about 0.1% to about 1.0% and having a molecular weight of greater than about 800 kDa. In some embodiments the imitation cheese are low protein imitation cheeses having protein content of less than about 20%. It has been observed that the disclosed cheeses have an improved melt-stretch compared to imitation cheeses made with other hydrocolloids. It has further been observed low protein imitation cheeses comprising a grade 2 gum Arabic have a melt-stretch more like that of a full protein imitation cheese compared to the melt-stretch of imitation cheeses made with other hydrocolloids.

The present invention relates to compostable tools for eating and for drinking, such as drinking straws or cutlery. The present invention furthermore relates to biodegradable medical commodities such as cotton swabs, tongue depressors or disposable toothbrushes. The tools and the medical commodities of the present invention comprise plant starch and plant-based thickener and gelling agents and can furthermore comprise cellulose/mechanical pulp, wax, oil and/or glycerine. The tools and the medical commodities of the present invention can furthermore comprise an outer coating which preferably comprises wax and/or a bipolymer, preferably rubber. The present invention additionally relates to a method for producing compostable tools for eating or drinking and for biodegradable medical commodities.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.

The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any one of monoglyceride and ascorbyl palmitate, to provide a suspension, and heat processing the suspension to form the lipid-modified starch paste. The invention also provides a lipid-modified starch paste, which includes a plurality of spherical micro-particles, each spherical micro-particle having a starch core with an amylose-lipid complex layer on an outer surface of the starch core, the amylose-lipid complex layer operable to regulate water absorption capability of the starch core. The invention further extends to provide various uses of a lipid-modified starch paste as a partial or total fat and/or oil replacement in a foodstuff, an improved fat- and/or oil-containing foodstuff and in particular, a low-calorie mayonnaise.

The present invention relates to lipid-modified starches. It provides a process for preparing a lipid-modified starch paste, which includes the steps of combining starch with a lipid component, the lipid component being selected from any one of monoglyceride and ascorbyl palmitate, to provide a suspension, and heat processing the suspension to form the lipid-modified starch paste. The invention also provides a lipid-modified starch paste, which includes a plurality of spherical micro-particles, each spherical micro-particle having a starch core with an amylose-lipid complex layer on an outer surface of the starch core, the amylose-lipid complex layer operable to regulate water absorption capability of the starch core. The invention further extends to provide various uses of a lipid-modified starch paste as a partial or total fat and/or oil replacement in a foodstuff, an improved fat- and/or oil-containing foodstuff and in particular, a low-calorie mayonnaise.

The present invention relates to ready to consume gel confectionary food products having no added sugar or any stereoisomers thereof or any sugar substitutes, including methods of their preparation.