This invention relates to a method for cultivating pluriennial plants belonging to the Cardueae tribe and for the integrated recovery of inulin, seeds and biomass from the said plants.

A dietary composition comprising (i) from about 40% to about 80% (w/w) of a fiber composition comprising glucomannan, xanthan gum, and alginate; and (ii) from about 10% to about 60% (w/w) psyllium is provided, along with a method and a food product for promoting satiety, promoting weight loss, lowering blood cholesterol levels or lowering blood glucose levels in a mammal.

A dietary composition comprising (i) from about 40% to about 80% (w/w) of a fiber composition comprising glucomannan, xanthan gum, and alginate; and (ii) from about 10% to about 60% (w/w) psyllium is provided, along with a method and a food product for promoting satiety, promoting weight loss, lowering blood cholesterol levels or lowering blood glucose levels in a mammal.

The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt %; (B) a moisture content of 70 to 90 wt %; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 μm.sup.2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.

The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt %; (B) a moisture content of 70 to 90 wt %; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 μm.sup.2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C.sub.0) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder.

The present invention relates to anti-regurgitation formula with locust bean gum and non-digestible oligosaccharides for improved effect on functional gastro-intestinal disorders in infants and young children.

The present invention relates to anti-regurgitation formula with locust bean gum and non-digestible oligosaccharides for improved effect on functional gastro-intestinal disorders in infants and young children.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.