The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control.

A confectionary mix may include: 20 to 60 mass % of a rice flour containing 40 mass % or more of a brown rice flour; and 10 to 50 mass % of a processed starch. The processed starch may be one or more of a crosslinked starch, an etherified crosslinked starch, and an acetylated starch. A method for producing a confectionary may include preparing a dough using the confectionary mix.

The present invention relates to a method for the manufacture of an oleogel, comprising a) homogenising an aqueous dispersion of natural food fibre to develop viscosity, b) shear-mixing the aqueous fibre dispersion with liquid edible oil at room temperature to form an emulsion, and c) subjecting the emulsion to freeze-drying to remove the water. In some embodiments, the natural food fibre is citrus fibre or nata de coco fibre mix. The invention further relates to an edible fibre-based oleogel obtained by the method, as well as food products comprising the oleogel and/or based upon the oleogel.

A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf life extender composition which comprises in weight percent based on the total weight of the shelf life extender composition: a) about 10 wt. % to about 80 wt. % of at least one fat composition; b) about 1 wt. % to about 10 wt. % of at least one hydrocolloid adsorbent; c) about 1 wt. % to about 5 wt. % of at least one glyceride; d) about 1 wt. % to about 5 wt. % of at least one dough strengthener; e) about 1 wt. % to about 10 wt. % of at least one flavour component.

The integrated shelf life extender composition is added to the dough mix in an amount of about 0.5 wt. % to about 2 wt. %, based on the total weight of the baked bread product recipe. The dough mix containing the shelf life extender composition is thereafter incorporated into the baked bread product recipe in a particular embodiment, the baked bread product is white bread.

The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.

The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.

The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.