Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 to 10% by weight. The baked crisp products comprise blended food ingredients and binder component, wherein the binder component comprises unrefined heat-treated psyllium in an amount of from 50 to 100% w/w of the binder component.

A method of preparing a food item from a frozen dough includes thawing the frozen dough, mechanically agitating the thawed dough, forming the thawed dough into cooking portions, and cooking the cooking portions to obtain the food item. The method may also include the step of providing frozen flavoring ingredients, thawing the flavoring ingredients, and mixing the flavoring ingredients with the thawed dough during the mechanical agitation step. A product is provided that includes the frozen dough and the flavoring ingredients, the product being adapted to keep the frozen dough separate from the flavoring ingredients. Methods of making the product are also provided.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

The invention relates to a method for disintegration and unlocking of plant-based starting material with the method steps a) providing a plant-based starting material, b) adding a disintegration solution to the starting material and leaving it in the disintegration solution until disintegration, c) dispensing of the constituents of the disintegrated starting material in a dispensing volume to obtain solid constituents and dissolved constituents of the plant-based starting material, d) separation of solid constituents from dissolved constituents of the plant-based starting material, e) obtaining the separated constituents of the plant-based starting material as materials for further utilization by, e1) Fractionating of cellulose-based fibers from lignin-rich shells of the solid constituents of the plant-based starting material by means of an cyclone separation technique to obtain purified fractions of cellulose-based fibers and lignin-rich shells, e2) aggregation/complexation of dissolved proteins of the dissolved constituents of the plant starting material by complexing agents and separation of the sedimented aggregated/complexed condensed proteins to obtain an aggregated/complexed protein mass.

The invention relates to a method for disintegration and unlocking of plant-based starting material with the method steps a) providing a plant-based starting material, b) adding a disintegration solution to the starting material and leaving it in the disintegration solution until disintegration, c) dispensing of the constituents of the disintegrated starting material in a dispensing volume to obtain solid constituents and dissolved constituents of the plant-based starting material, d) separation of solid constituents from dissolved constituents of the plant-based starting material, e) obtaining the separated constituents of the plant-based starting material as materials for further utilization by, e1) Fractionating of cellulose-based fibers from lignin-rich shells of the solid constituents of the plant-based starting material by means of an cyclone separation technique to obtain purified fractions of cellulose-based fibers and lignin-rich shells, e2) aggregation/complexation of dissolved proteins of the dissolved constituents of the plant starting material by complexing agents and separation of the sedimented aggregated/complexed condensed proteins to obtain an aggregated/complexed protein mass.

A formula, apparatus and method of manufacturing a confectionery with an ornamental shape is disclosed. The invention comprises a jacket dough capable of being formed into an ornamental shape, said jacket dough further comprising flour; a leavening system; an oil, water and emulsifier system; sweeteners; flavoring additives; and coloring additives.

A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.