The present invention concerns an innovative food product, made exclusively with ingredients of natural, non-animal origin to make a substitute for a traditional hard-boiled egg. In particular, the invention concerns a substitute product for a hard-boiled egg and the method for its production, a method which allows to accurately reproduce the appearance, consistency and flavor of a traditional hard-boiled egg.

A ketogenic sweetener made from a combination of high intensity sweetener, medium intensity sweetener and soluble fiber. The process of making the ketogenic sweetener involves mixing the high intensity sweetener, medium intensity sweetener and soluble fiber at specific proportion to yield a homogenous composition. The ketogenic sweetener is ideal for diabetic individuals and people following ketogenic diets. The compositions of the invention are made from natural ingredients and have unique heat stable properties with low glycemic index and function as a prebiotic.

A ketogenic sweetener made from a combination of high intensity sweetener, medium intensity sweetener and soluble fiber. The process of making the ketogenic sweetener involves mixing the high intensity sweetener, medium intensity sweetener and soluble fiber at specific proportion to yield a homogenous composition. The ketogenic sweetener is ideal for diabetic individuals and people following ketogenic diets. The compositions of the invention are made from natural ingredients and have unique heat stable properties with low glycemic index and function as a prebiotic.

Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.

The present invention is direct to an co-fruit pulp based edible composition in winch 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 dimen-mortally 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 present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D.sub.50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

The present invention relates to a process for forming a functionalised dietary fibre comprising admixing an enzyme and an aqueous suspension of dietary fibre, wherein said dietary fibre is at a D.sub.50 particle size distribution of less than 30 microns after degradation by the enzyme and comprises less than 25 wt. % soluble fibres and at least 40% wt. % cellulose; denaturing said enzyme to form a functionalised, amphiphilic dietary fibre with adsorbed enzyme. The present invention further relates to a Pickering particle comprising a functionalised dietary fibre and denatured enzyme and the use of the functionalised dietary fibre and denatured enzyme according to present invention or the Pickering particle according to the present invention to stabilize an emulsion.

In accordance with aspects of the present invention, provided is an apple peel sweetener that can be used as an ingredient or condiment for food and beverages. The combination of dried apple peel powder and dried apple flesh or other sweetener can serve as a substitute for sugar or artificial sweeteners, as examples. The apple sweetener can provide improved health benefits, including a lower glycemic index when compared to other sweeteners.

In accordance with aspects of the present invention, provided is an apple peel sweetener that can be used as an ingredient or condiment for food and beverages. The combination of dried apple peel powder and dried apple flesh or other sweetener can serve as a substitute for sugar or artificial sweeteners, as examples. The apple sweetener can provide improved health benefits, including a lower glycemic index when compared to other sweeteners.

The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5:1 to about 35:1.