The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.

A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system are provided. The three kind of color-different astaxanthin multimer nano-dispersion systems utilize a special molecular structure of natural biomacromolecule chitosan and fish sperm DNA as well as physical interaction between macromolecules to induce formation and stability of astaxanthin multimers under solvent and salt ion-effects. Low-toxicity ethanol is selected as a good solvent for astaxanthin. The organic solvent can be completely removed in the later stage of the preparation process, and can be further enriched and recycled, which is beneficial to clean production and low cost. By adjusting process parameters, the H1-, or H2- or J-type astaxanthin aggregate water dispersion system can be obtained, so as to control a coloration range of astaxanthin water-based products to be yellow, orange and pink. Furthermore, during concentration, dehydration and reconstitution, astaxanthin aggregation patterns and coloring effects are maintained.

Preparation method and application of astaxanthin H1-, or H2- or J-aggregate water dispersion system are provided. The three kind of color-different astaxanthin multimer nano-dispersion systems utilize a special molecular structure of natural biomacromolecule chitosan and fish sperm DNA as well as physical interaction between macromolecules to induce formation and stability of astaxanthin multimers under solvent and salt ion-effects. Low-toxicity ethanol is selected as a good solvent for astaxanthin. The organic solvent can be completely removed in the later stage of the preparation process, and can be further enriched and recycled, which is beneficial to clean production and low cost. By adjusting process parameters, the H1-, or H2- or J-type astaxanthin aggregate water dispersion system can be obtained, so as to control a coloration range of astaxanthin water-based products to be yellow, orange and pink. Furthermore, during concentration, dehydration and reconstitution, astaxanthin aggregation patterns and coloring effects are maintained.

A stable carotenoid microcapsule having high bioavailability and a preparation method therefor. The method includes the following steps: a) mixing carotenoid crystals with an organic solvent, and dissolving the mixture to obtain a carotenoid solution; b) introducing the carotenoid solution and a grease into a dispersion system to fully disperse carotenoid into the grease, and vaporizing the organic solvent to obtain a carotenoid-containing dispersion liquid; c) mixing the carotenoid-containing dispersion liquid and a protective colloid aqueous solution, and emulsifying the mixture to obtain an emulsion; and d) performing spray granulation and drying to obtain a carotenoid microcapsule.

A stable carotenoid microcapsule having high bioavailability and a preparation method therefor. The method includes the following steps: a) mixing carotenoid crystals with an organic solvent, and dissolving the mixture to obtain a carotenoid solution; b) introducing the carotenoid solution and a grease into a dispersion system to fully disperse carotenoid into the grease, and vaporizing the organic solvent to obtain a carotenoid-containing dispersion liquid; c) mixing the carotenoid-containing dispersion liquid and a protective colloid aqueous solution, and emulsifying the mixture to obtain an emulsion; and d) performing spray granulation and drying to obtain a carotenoid microcapsule.

Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerides and diglycerides (“MDG”) and at least one lipophilic compound, wherein at least 1% of the total MDG in the nutritional composition remains in the aqueous phase after centrifugation at 100,000×g for 1 hour at 20° C.

Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerides and diglycerides (“MDG”) and at least one lipophilic compound, wherein at least 1% of the total MDG in the nutritional composition remains in the aqueous phase after centrifugation at 100,000×g for 1 hour at 20° C.