The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

New sandwich product, particularly a fast food sandwich product that contains appreciable amounts of salad ingredients, and to a salad insert suitable for use in such sandwich product to improve the diet of the consumer. The sandwich product can include a layer of a meat or protein portion with the layer of a wrapped salad portion that are placed on or enclosed between a bread portion. The wrapped salad portion uses an edible wrapper to enclose the salad ingredients. The edible wrapper can be an edible processed wrapper such as rice paper or soy paper, or an edible natural wrapper such as a lettuce leaf or cabbage leaf, or a combination thereof. An edible humectant can be used in the source of water used for moistening a dried sheet of a rice paper for improving the resistance to drying of a moistened rice paper. Salad dressing can be injected through the outer layer of the wrapped salad portion using a needle.

New sandwich product, particularly a fast food sandwich product that contains appreciable amounts of salad ingredients, and to a salad insert suitable for use in such sandwich product to improve the diet of the consumer. The sandwich product can include a layer of a meat or protein portion with the layer of a wrapped salad portion that are placed on or enclosed between a bread portion. The wrapped salad portion uses an edible wrapper to enclose the salad ingredients. The edible wrapper can be an edible processed wrapper such as rice paper or soy paper, or an edible natural wrapper such as a lettuce leaf or cabbage leaf, or a combination thereof. An edible humectant can be used in the source of water used for moistening a dried sheet of a rice paper for improving the resistance to drying of a moistened rice paper. Salad dressing can be injected through the outer layer of the wrapped salad portion using a needle.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.