A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The present invention provides new products using mucilaginous seeds as binders.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of healthy eating is met.