The present invention provides a dextrin powder at a low cost which may be used as a component of thickeners that are good in dispersibility in moisture, etc. A dextrin powder obtainable by spray drying a dextrin solution, wherein dextrin particles with a length to thickness ratio of 3 or more are contained in a proportion of 3% or more (as based on the number of the particles). A thickener comprising the dextrin powder. A food comprising the dextrin powder.

Compositions comprising oxidized dextran compounds are disclosed herein. Oxidized dextran compounds are produced by contacting dextran under aqueous conditions with at least one N-oxoammonium salt, at least one periodate compound, and/or at least one peroxide compound.

Disclosed is a method for preparing a resistant dextrin product by using compound enzyme treatment. Starch is first subjected to high-temperature acidolysis to obtain pyrodextrin which is used as the substrate for the enzyme treatment. A compound enzyme reaction system including a starch branching enzyme and a CGTase is used for preparing the resistant dextrin product. The starch branching enzyme and the CGTase are added simultaneously or sequentially to treat the pyrodextrin to further increase the content of the resistant component in the product. The content of the resistant component of the enzyme treated product reaches up to 65.3%, a 21.3% increase from that of the pyrodextrin before the enzyme treatment.

An enzymatically produced soluble -glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble -glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble -glucan fiber are also provided.

Provided are a protein powder capable of increasing the amount of protein ingested, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition. A water droplet is adhered to the surface of the protein powder which was in a leveled state to measure a contact angle. The contact angle is measured from the time point when the water droplet contacts with the protein powder, and it is determined whether or not the contact angle is 90 or less within 60 seconds. The protein powder having a contact angle of 90 or less within 60 seconds is evaluated as a protein powder that is easy to eat without water.

Provided is an acidic beverage comprising (A) pyrroloquinoline quinone or a salt thereof, (B) ascorbic acid, and (C) cyclodextrin, wherein all the components are dissolved.

The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

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.

Compositions comprising oxidized dextran compounds are disclosed herein. Oxidized dextran compounds are produced by contacting dextran under aqueous conditions with at least one N-oxoammonium salt, at least one periodate compound, and/or at least one peroxide compound.

Subject-matter of the present invention is a food composition suitable for the preparation of products essentially intended for the hydration of subjects with swallowing difficulty. Further subject-matter of the invention is the use of said composition in automated dispensing machines and the use of said products for the hydration of subjects with swallowing difficulty.