This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate than traditional food carriers. In an aspect, the composition contains egg whites. In an aspect, the composition may also contain one or more plant protein ingredients.

A retorted gluten-free pasta product that survives retort may be formed by preparing a dry mix that includes (a) a gluten-free flour that includes (i) a non-cereal flour or pulse flour, (ii) a cereal flour, or (iii) mixtures thereof, (b) a starch, and (c) an emulsifier. The dry mix may be combined with water to form a dough that can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The pasta product can be incorporated with a sauce into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort.

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.

The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.

The invention relates to an ovenable pre-baked crumb-coated snack comprising: (a) a filling having a water content of 30-90 wt. %; (b) a barrier layer surrounding the filling, said barrier layer containing 15-75 wt. %, calculated by weight of dry matter, of oligosaccharides having a degree of polymerisation (DP) in the range of 4-20; 2-45 wt. %, calculated by weight of dry matter, of protein; 0-50 wt. %, calculated by weight of dry matter, of starch; wherein the combination of the oligosaccharides, protein and starch constitutes at least 50 wt. % of the dry matter of the barrier layer; and (c) a layer of crumb particles deposited onto the surrounding barrier layer.

The pre-baked crumb-coated snack can be heated in an oven to prepare a ready-to-eat snack without the occurrence of blow outs.

The present disclosure belongs to the technical field of food processing. Use of sucrose and maltose as binders in the existing energy bars leads to high hardness and adhering tooth in energy bars. Aiming at the problem, the present disclosure provides a preparation method of a low-sugar whole potato flour energy bar. Using starch gel and sugar alcohol as binders, whole potato flour and dried honey powder are added to prepare the energy bar; the starch is gelatinized, the sugar alcohol is dissolved, and gelatinized starch and a sugar alcohol solution are mixed in a mass ratio of 2:1 to 1:1 to prepare the binder; the binder is mixed with stir-fried whole potato flour and the dried honey powder, stirred evenly, and subjected to mold pressing or cool forming to obtain the energy bar.

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.

The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.

A method for producing a heat-modified starch, comprising the steps of: (i) preparing a starch milk having a solids content of between 20% and 45% by weight and adding an alkaline agent, so as to obtain a final conductivity of between 4 and 7 mS/cm (ii) filtering the starch milk so as to recover a starch cake; (iii) introducing the starch cake, continuously, into a dryer at the same time as a continuous stream of hot air in order to recover a dried powder; (iv) continuously supplying a turboreactor with the dried powder, and by setting parameters for the speed of rotation of the stirrer, so that the dried powder is continuously centrifuged and conveyed into the turboreactor; (v) recovering the heat-modified starch produced.

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.