The present invention relates to a fermentation kit for the home preparation of plant juice fermentation products, also called plant-based milks, in particular fermented milks or liquid, stirred or firm yogurts, with ferments and at least one texture agent miscible with water at a temperature of 10° C. to 30° C.

The present invention relates to a fermentation kit for the home preparation of plant juice fermentation products, also called plant-based milks, in particular fermented milks or liquid, stirred or firm yogurts, with ferments and at least one texture agent miscible with water at a temperature of 10° C. to 30° C.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.

A stabilized composition of fat soluble nutrient(s) includes a water soluble polymer and at least one nutraceutically acceptable excipient. The composition can be in the form of significantly amorphous aqueous microparticulate mixtures or as a solid beadlet product. A process for preparation of a stabilized composition includes a fat soluble nutrient solubilized in an organic solvent embedded in an aqueous polymer phase by evaporation, so as to obtain an aqueous microparticulate mixture. This mixture is stable, soluble and can be formulated for end use or can be layered on inert core for example to obtain stable beadlet(s) for use in solid dosage forms. Such stabilized aqueous microparticulate and solid beadlet compositions exhibit good solubility and dispersibility. Stabilized compositions of fat soluble nutrients can be prepared using industrially convenient equipment and can be formulated as per requirement for use in health applications.

Formation of low-crystallinity phytosterol nanoparticles via cooling-controlled supercritical carbon dioxide (SC—CO.sub.2) impregnation of phytosterols into biodegradable nanoporous starch aerogels and methods of preparing these aerogels are disclosed. The nanoporous starch aerogels increase water dissolution and bioaccessibility of the phytosterols, thereby making them available for preparation of high nutraceutical value foods.

Formation of low-crystallinity phytosterol nanoparticles via cooling-controlled supercritical carbon dioxide (SC—CO.sub.2) impregnation of phytosterols into biodegradable nanoporous starch aerogels and methods of preparing these aerogels are disclosed. The nanoporous starch aerogels increase water dissolution and bioaccessibility of the phytosterols, thereby making them available for preparation of high nutraceutical value foods.

Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm.sup.2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.