The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product throughput, air pressure and flow rate. The particles offer increased functionality in various food applications.

A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product throughput, air pressure and flow rate. The particles offer increased functionality in various food applications.

Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm.sup.2 or more holes with a short diameter of 20 m or more and a porosity of 35% to 65% when their vertical sections are observed.

Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm.sup.2 or more holes with a short diameter of 20 m or more and a porosity of 35% to 65% when their vertical sections are observed.

Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.

Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof.

The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.