Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

The present invention relates to a Bifidobacterium longum probiotic for use to improve fermentability of a plant fibre during gastro-intestinal tract passage in a subject, wherein said plant fibre has an insoluble fraction of between 40 to 80% (w/w).

The present disclosure belongs to the technical field of starch processing, and in particular relates to slowly digestible starch (SDS) and a preparation method and use thereof. The SDS includes a starch granule and a non-starch polysaccharide coating coated on a surface of the starch granule. In the present disclosure, the non-starch polysaccharide coating coated on the surface of the starch granule can prevent an amylase from contacting the starch granule, increasing contents of the SDS and resistant starch (RS) in the SDS. Therefore, the SDS can delay a digestion process, increase a digestion time of the starch, and reduce the increase of blood glucose and insulin levels after the starch is digested and absorbed.

The present disclosure belongs to the technical field of starch processing, and in particular relates to slowly digestible starch (SDS) and a preparation method and use thereof. The SDS includes a starch granule and a non-starch polysaccharide coating coated on a surface of the starch granule. In the present disclosure, the non-starch polysaccharide coating coated on the surface of the starch granule can prevent an amylase from contacting the starch granule, increasing contents of the SDS and resistant starch (RS) in the SDS. Therefore, the SDS can delay a digestion process, increase a digestion time of the starch, and reduce the increase of blood glucose and insulin levels after the starch is digested and absorbed.

The present invention relates to the use of an activatable pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing apple fiber.

The present invention relates to the use of an activatable pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing apple fiber.

The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.

The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

A nutritional supplement composition for treatment of bladder disorders, in particular, overactive bladder (OAB) includes therapeutically effective amounts of pumpkin seed extract, nitric oxide precursor, vitamin D3, prebiotic fiber, preservative, and stabilizer.