Disclosed are specialized flour for nutrition meals for diabetes and a preparation method and use thereof. The flour is based on cereal meal as a basic material and is added to a defatted soybean vegetable protein powder and a soybean tissue isolated dietary fiber power, wherein in the dry flour base, the content of protein is 20-26 weight %, the content of the dietary fiber is 4-10 weight %, the content of carbohydrate is no more than 65 weight %, and the content of fat is no more than 4% of the weight. The method comprises physically mixing the cereal meal, the defatted soybean vegetable protein powder and the soybean tissue isolated dietary fiber power under atmospheric pressure. Food and semi-finished products made from the flour are used for preventing and/or treating diabetes.

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight are disclosed herein.

A ketogenic chocolate-nut snack and method of making. The ketogenic chocolate-nut snack provides a chocolate covered macadamia nut; with the keto chocolate, consisting of at least 70% cocoa solids. The keto chocolate is melted to form a gooey liquid form. A binding agent, such as a gluten or egg, is added to the melted keto chocolate, so as to enhance binding of the keto chocolate to the nut. The finished product can be chilled to solidify the bind of the keto chocolate on the macadamia nut. Flavoring agents and salt can be applied to further enhance the flavor. This produces a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring.

A ketogenic chocolate-nut snack and method of making. The ketogenic chocolate-nut snack provides a chocolate covered macadamia nut; with the keto chocolate, consisting of at least 70% cocoa solids. The keto chocolate is melted to form a gooey liquid form. A binding agent, such as a gluten or egg, is added to the melted keto chocolate, so as to enhance binding of the keto chocolate to the nut. The finished product can be chilled to solidify the bind of the keto chocolate on the macadamia nut. Flavoring agents and salt can be applied to further enhance the flavor. This produces a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring.

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.

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.