Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

Provided is functional well-being pizza dough and a pizza prepared by using the same, which is digestible and increases savor and flavor by containing a great deal of fiber. The functional well-being pizza dough manufactured using dough mixed of 2,750 to 2,800 parts by weight of wheat flour, 1,300 to 1,400 parts by weight of water, 110 to 120 parts by weight of refined sugar, 70 to 80 parts by weight of soybean oil, 80 to 90 parts by weight of grain-nut mixture, 50 to 60 parts by weight of refined salt, 20 to 30 parts by weight of whey powder, 8 to 12 parts by weight of bread improver, 4 to 6 parts by weight of sourdough, 4 to 6 parts by weight of yeast, 2 to 4 parts by weight of chlorella powder, and 1 to 4 parts by weight of green tea powder.

Provided is functional well-being pizza dough and a pizza prepared by using the same, which is digestible and increases savor and flavor by containing a great deal of fiber. The functional well-being pizza dough manufactured using dough mixed of 2,750 to 2,800 parts by weight of wheat flour, 1,300 to 1,400 parts by weight of water, 110 to 120 parts by weight of refined sugar, 70 to 80 parts by weight of soybean oil, 80 to 90 parts by weight of grain-nut mixture, 50 to 60 parts by weight of refined salt, 20 to 30 parts by weight of whey powder, 8 to 12 parts by weight of bread improver, 4 to 6 parts by weight of sourdough, 4 to 6 parts by weight of yeast, 2 to 4 parts by weight of chlorella powder, and 1 to 4 parts by weight of green tea powder.

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

The present invention provides a method of making a dough or batter and grain product, the method including the making of a dough or batter and including the step of soaking one or more whole grains in a dye of colour and or multiple collections of grains in respective dyes of different colours, until the whole grains absorb the dye or respective ones of the dyes. Also provided is a dough or batter and grain product and a cooked product, being either baked, fried or boiled.

A cocoa alternative or enhancer, made from roasted green banana flour and/or plantain flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can be altered and controlled by manipulation of the roasting process.

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 compositions mainly comprise glucosyl derivatives with superior taste characteristics and 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 compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor. A method for protecting a liquid flavor from oxidation by combining the liquid flavor with comminuted seeds, comminuted nuts, or mixtures thereof. A method for making a food product including adding a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor to an edible base. A food product including a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof, and a liquid flavor, and an edible base.

A flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor. A method for protecting a liquid flavor from oxidation by combining the liquid flavor with comminuted seeds, comminuted nuts, or mixtures thereof. A method for making a food product including adding a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof and a liquid flavor to an edible base. A food product including a flavor delivery system including comminuted seeds, comminuted nuts, or mixtures thereof, and a liquid flavor, and an edible base.