A production method of edible biodegradable tableware uses a powder mixture to manufacture an edible biodegradable product by a manufacturing process, and the powder mixture includes a dry powder and a maltose, and the maltose is prepared according to the total weight of the dry powder in a ratio of 1:10˜100, and the production method has the effects of improving product stability, simplifying production process, increasing yield and efficiency, avoiding pollutions during production, and decomposing the used product in various environments.

A conditioner of doughs for baked and other bakery products, which fully or partially replaces the fat in such products is provided. Furthermore, a process of producing such a conditioner is provided. The conditioner makes it possible to strengthen the doughs, making them more tolerant to all the stresses to which they are subjected during their passage through the machines, during transport, transfers, until their arrival at the baking process or final application. By improving the behavior of the dough, gas retention is favored, making it possible to obtain products of greater volume, with a finer and more even crumb, while increasing shelf life and preventing starch retrogradation. Its appearance is similar to that of a fat (semi-solid) with the color and aroma of a lipid.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

Novel cultivars of Stevia rebaudiana plant, with a novel genetic trait of self-compatibility, and the advantageous use of this genetic trait in Stevia rebaudiana crossing breeding for increasing steviol glycosides production, including food and beverage products and other consumables, are disclosed.

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

A versatile culinary formulation is described. A mixture that includes the culinary formulation is prepared using any of the food preparation methods: cooking, baking, beverage crafting, refrigerating, or freezing. The culinary formulation is used in a plurality of recipes and reduces or eliminates the need for at least one ingredient in each recipe of the plurality of recipes. The flavor and texture of comestibles are enhanced by the culinary formulation. Comestibles prepared from the culinary formulation have a sweet, sour, salty, bitter, or savory taste. Accordingly, each time a comestible is prepared, its taste is the same as long as it is prepared using the culinary formulation. In addition, only the culinary formulation needs to be measured before it is added to a mixture. The ingredients already present in the formulation do not have to be measured or added individually. As a result, preparation of the comestible is more efficient. The culinary formulation may be dry or wet. The dry culinary formulation includes an egg powder, a dairy solid, and an additive. The wet culinary formulation includes an egg, a dairy product, and an additive. Furthermore, the additive is at least one of a flavor enhancer or a texture enhancer to improve the flavor or texture of the comestible, an anti-clumping agent or colorant to improve the appearance of the dry or wet culinary formulation, or a preservative to extend the shelf life of the dry or wet culinary formulation.

Sweetener compositions comprising a flavor/taste modifying agent; and a high intensity sweetner (HIS) are discosed. The flavor/taste modifying agent is present at an amount sufficient to enhance a flavor and/or taste profile of the HIS in the sweetener composition.