The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

Disclosed in this specification are a protein-based foaming agent, its preparation method and application, and belong to the technical field of food additives. The foaming agent comprises raw materials of alpha-lactalbumin (α-La) and glycyrrhizic acid (GA), where a molar concentration ratio of α-La to GA in the protein-based foaming agent is 1 : (2.5-750); the foaming agent is prepared as follows: preparing α-La solution, adjusting pH, and then adding GA for reaction to obtain the protein-based foaming agent. In some embodiments of this specification, the α-La undergoes changes in terms secondary and tertiary structures by adjusting the pH of α-La solution, which promotes the development of protein molecules and increases the possibility of binding α-La with micromolecule surfactants; after α-La is bound with GA, the foaming ability and foam stability are greatly improved.

The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.

The present invention relates to a composition comprising water, an oil, an alginate salt and a hydrocolloid, to a method for obtaining same and to the use thereof as a substitute for animal fat.

Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.

Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

A method of oral delivery of phospholipid/inulin compositions comprising capsules, tablets, chewable wafers or powdered material in a liquid carrier in quantities effective for treating pain from overactive neurons. The phospholipid/inulin compositions were also shown to be effective in reducing depression and intestinal malfunctions including, but not limited to, diarrhea and constipation, and improving sleep pattern. The compositions further including effective amounts of caffeine also reduces fatigue and enhances alertness and focus.