The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

The invention relates to an oil-continuous savoury concentrate comprising: 24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20 C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); 8-50 wt. % of water by weight of the total concentrate; 0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; 0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; 0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt.

A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20 C. and distilled water at 90 C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.

A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20 C. and distilled water at 90 C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

The invention relates to a sachet (1) for a mobile supply of liquid for dogs in particular. The sachet comprises a casing (2) and a core medium (3) which is surrounded by the casing. The casing (2) is made of an edible membrane, and the core medium (3) is made of a gelled liquid substance.

The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a.sub.w) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.