A method of producing a food product from bone broth for nutritional and culinary applications. The method includes boiling vertebrate animal bones without pressure and for an amount of time, and under conditions, sufficient to yield a bone broth. The method includes freeze-drying the bone broth for an amount of time, and under conditions, sufficient to yield a crystallized food product. The food product may be in the form of chips, powder, or granules. The method yielding the food product preserves the nutritional integrity of the ingredients, offering a convenient, versatile, and healthful addition to the consumer's diet.

A freeze dryer includes a chamber, a vacuum pump, a cooling system, a heating system, and an electronic controller, which can include a display device. The electronic controller includes a drying process. The drying process includes heating a material in the chamber at or near ambient pressure while simultaneously cooling at least one interior wall of the chamber. In some embodiments, the controller can display options, such as options to heat the material, and receive user input. In some embodiments, the material can be heated to at least 90 F.

A freeze dryer includes a chamber, a vacuum pump, a cooling system, a heating system, and an electronic controller, which can include a display device. The electronic controller includes a drying process. The drying process includes heating a material in the chamber at or near ambient pressure while simultaneously cooling at least one interior wall of the chamber. In some embodiments, the controller can display options, such as options to heat the material, and receive user input. In some embodiments, the material can be heated to at least 90 F.

The provided is a lyophilized-food and the processing method to produce it. The lyophilized-food is consists of two parts of the outer part and the inner part, therein, the inner part(s) is/are in individual particles, in one single pieces and/or several pieces together, fully covered and trapped by the outer part, and the inner part(s) is/are fixed inside the outer part of the lyophilized-food. The outer part of the lyophilized-food is in a structure of non-continuous fat phase, and, as the key point of the lyophilized-food, the inner part(s) of the lyophilized-food is/are including at least one of the products in continuous fat phase and/or in a structure of continuous aqueous phase enrobed by continuous fat phase. The lyophilized-food has not only the crispy mouthfeel properties and high thermal stability of no sticking on it packing, no melting and/or deforming under the condition of 70 C. temperature.

The provided is a lyophilized-food and the processing method to produce it. The lyophilized-food is consists of two parts of the outer part and the inner part, therein, the inner part(s) is/are in individual particles, in one single pieces and/or several pieces together, fully covered and trapped by the outer part, and the inner part(s) is/are fixed inside the outer part of the lyophilized-food. The outer part of the lyophilized-food is in a structure of non-continuous fat phase, and, as the key point of the lyophilized-food, the inner part(s) of the lyophilized-food is/are including at least one of the products in continuous fat phase and/or in a structure of continuous aqueous phase enrobed by continuous fat phase. The lyophilized-food has not only the crispy mouthfeel properties and high thermal stability of no sticking on it packing, no melting and/or deforming under the condition of 70 C. temperature.

Products in dry powder form are obtained by lyophilization. More particularly, a lyophilization method includes a prior step of cryogeny under pressure of a matrix containing dissolved gas. A powder may be obtained by this method and used in food processing, cosmetics, pharmacy, and human and animal health.

Products in dry powder form are obtained by lyophilization. More particularly, a lyophilization method includes a prior step of cryogeny under pressure of a matrix containing dissolved gas. A powder may be obtained by this method and used in food processing, cosmetics, pharmacy, and human and animal health.

Microparticle compositions comprising dietary fibers are disclosed. The microparticle compositions comprise a plurality of dietary fibers. In some embodiments, the plurality of dietary fibers comprise one or more hydrocolloids and one or more viscous fibers. In some embodiments, the one or more viscous fibers comprise a first viscous fiber and a second viscous fiber. The first viscous fiber may comprise a thickening agent. The first viscous fiber may comprise a bulking agent. In some embodiments, the plurality of dietary fibers further comprises one or more prebiotic fibers. One non-limiting example microparticle composition comprises chia mucilage, konjac glucomannan, psyllium husk, and inulin. Methods of making and method of use of the microparticle compositions are also disclosed.

Microparticle compositions comprising dietary fibers are disclosed. The microparticle compositions comprise a plurality of dietary fibers. In some embodiments, the plurality of dietary fibers comprise one or more hydrocolloids and one or more viscous fibers. In some embodiments, the one or more viscous fibers comprise a first viscous fiber and a second viscous fiber. The first viscous fiber may comprise a thickening agent. The first viscous fiber may comprise a bulking agent. In some embodiments, the plurality of dietary fibers further comprises one or more prebiotic fibers. One non-limiting example microparticle composition comprises chia mucilage, konjac glucomannan, psyllium husk, and inulin. Methods of making and method of use of the microparticle compositions are also disclosed.

The present disclosure relates to a coated probiotic having enhanced acid tolerance, bile tolerance, gastrointestinal survivability, cold storage stability and room temperature storage stability by including milk-derived phospholipid and Aloe vera gel as a coating agent, a food composition containing the same, and a method for producing the same. As the coated probiotic includes the Aloe vera gel and the milk-derived phospholipid as the coating agent, it may have increased stabilities against external environmental stress, such as lyophilization stability and storage stability of the probiotic itself, and may have significantly enhanced acid tolerance and bile tolerance which are the indices of the gastrointestinal stability of the probiotic after taking.