Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include a modified food starch with at least 70 wt. % fiber and a milk mineral concentrate with at least 24 wt. % calcium. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.

The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced bread dough product as well as baked dough products prepared by said method.

The present invention provides a powdered sugar replacer comprising one or more modified starch(es), one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.

A dough composition for the manufacture of baked snack chips, the dough composition comprising: a mixture of a solid component and a liquid component, the solid component comprising a dehydrated potato ingredient, and the liquid component is an oil-in-water emulsion comprising a liquid lecithin ingredient, a vegetable oil ingredient and water, wherein the liquid lecithin ingredient comprises lecithin derived from vegetable oil in a vegetable oil carrier, wherein the vegetable oil ingredient comprises or consists of sunflower oil, the lecithin is derived from sunflower oil and the vegetable oil carrier comprises or consists of sunflower oil. There is also disclosed a method of making the dough composition and a method of making snack chips from the dough composition.

Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.

The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material.

The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.

The invention further relates to a de-dusted enzyme product.