The invention is related to the of a wheat flour based instant noodle, containing acetylated pea starch, characterized in that the acetylated pea starch used for their preparation is high acetylated pea starch.

The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low cross-linked pea starch.

The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low cross-linked pea starch.

The present invention relates to a pourable fruit filling having a water activity in the range of 0.78 to 0.90, said fruit filling containing 10-40 wt. % of fruit pieces dispersed in 60-90 wt. % of a continuous phase, said continuous aqueous containing 18-48 wt. % water, 7-21 wt. % of one or more polyols selected from glycerine, propylene glycol, sorbitol, mannitol, xylitol and erythritol, and 30-60 wt. % of one or more sugars. The pourable fruit filling of the present invention may suitably be applied in the preparation of filled bakery products that exhibit surprising stability at room temperature. The invention further provides a filled bakery product comprising 10-60 wt. % of a pourable fruit filling according to the present invention and 40-90 wt. % of a casing of fully or partially cooked dough that encloses the pourable fruit filling.

The present invention relates to a pourable fruit filling having a water activity in the range of 0.78 to 0.90, said fruit filling containing 10-40 wt. % of fruit pieces dispersed in 60-90 wt. % of a continuous phase, said continuous aqueous containing 18-48 wt. % water, 7-21 wt. % of one or more polyols selected from glycerine, propylene glycol, sorbitol, mannitol, xylitol and erythritol, and 30-60 wt. % of one or more sugars. The pourable fruit filling of the present invention may suitably be applied in the preparation of filled bakery products that exhibit surprising stability at room temperature. The invention further provides a filled bakery product comprising 10-60 wt. % of a pourable fruit filling according to the present invention and 40-90 wt. % of a casing of fully or partially cooked dough that encloses the pourable fruit filling.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

The invention pertains to the field of food or medicine, and relates to a method for preparing modified starch, a liposome and a method for preparing liposome. Specifically, the method for preparing modified starch, comprises: (1) in a supercritical carbon dioxide medium, starch is used as raw material, ethanol is used as an entrainer, and the reaction is carried out under supercritical CO.sub.2 conditions to obtain a pretreated product; (2) separating and purifying the pretreated product of step (1); (3) using the pretreated product obtained in step (2) to prepare modified starch; and (4) separating and purifying the modified starch prepared in step (3). The liposome prepared from the modified starch of the present invention has good stability, encapsulation rate and bioavailability.

The invention pertains to the field of food or medicine, and relates to a method for preparing modified starch, a liposome and a method for preparing liposome. Specifically, the method for preparing modified starch, comprises: (1) in a supercritical carbon dioxide medium, starch is used as raw material, ethanol is used as an entrainer, and the reaction is carried out under supercritical CO.sub.2 conditions to obtain a pretreated product; (2) separating and purifying the pretreated product of step (1); (3) using the pretreated product obtained in step (2) to prepare modified starch; and (4) separating and purifying the modified starch prepared in step (3). The liposome prepared from the modified starch of the present invention has good stability, encapsulation rate and bioavailability.

A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.