The present disclosure relates to the method for the production of iodinated proteins to be used as biologically active substances and can be used for preventing and treating of the iodine deficiency conditions in humans and animals, in particular, when producing food products, biologically active food supplements, medicinal agents and veterinary preparations and foodstuffs. To this end, a method for the production of iodinated proteins and/or their hydrolyzates is proposed, comprising fermentation of the source protein raw material with an inorganic iodine aqueous solution by introducing therein a buffer mixture of reagents with a reaction mixture of enzymes immobilized on semipermeable membranes or on inert supports. The invention provides for the production of proteins with a determinated iodinated tyrosine amino acid residues content.

The present disclosure relates to the method for the production of iodinated proteins to be used as biologically active substances and can be used for preventing and treating of the iodine deficiency conditions in humans and animals, in particular, when producing food products, biologically active food supplements, medicinal agents and veterinary preparations and foodstuffs. To this end, a method for the production of iodinated proteins and/or their hydrolyzates is proposed, comprising fermentation of the source protein raw material with an inorganic iodine aqueous solution by introducing therein a buffer mixture of reagents with a reaction mixture of enzymes immobilized on semipermeable membranes or on inert supports. The invention provides for the production of proteins with a determinated iodinated tyrosine amino acid residues content.

A plant-based food product and methods of producing thereof. The plant-based food product may include a gel matrix formed from about 20% to 80% w/w of a liquid and about 15% to 50% w/w of a flour, a plant-derived protein or a combination thereof. The flour and/or plant-derived protein may be pretreated by impregnation and enriched with an additive, an amino acid, a peptide, a protein or a dietary supplement. The gel matrix may be formed by mixing the components, optionally pressurizing the mixture within a cooking container and heating at a maintained temperature to form a gel matrix to provide a plant-based food product that mimics the characteristics of meat fat. The gel matrix may be incorporated into plant-based meats or other non-meat base products as a visual, taste and/or mouthfeel mimicker of fat.

A plant-based food product and methods of producing thereof. The plant-based food product may include a gel matrix formed from about 20% to 80% w/w of a liquid and about 15% to 50% w/w of a flour, a plant-derived protein or a combination thereof. The flour and/or plant-derived protein may be pretreated by impregnation and enriched with an additive, an amino acid, a peptide, a protein or a dietary supplement. The gel matrix may be formed by mixing the components, optionally pressurizing the mixture within a cooking container and heating at a maintained temperature to form a gel matrix to provide a plant-based food product that mimics the characteristics of meat fat. The gel matrix may be incorporated into plant-based meats or other non-meat base products as a visual, taste and/or mouthfeel mimicker of fat.

The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

The present disclosure is related to non-dairy analogs and beverage formulations comprising a deamidated refined protein component and method of using such products. The non-dairy analogs and beverage formulations exhibit improved properties such as decreased precipitation of the refined protein component. In certain embodiments, these non-dairy analogs can exhibit improved stability when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, the non-dairy analogs exhibit substantially reduced or no visible feathering when added to hot beverages such as coffee or tea.

Therefore, disclosed herein is a composition comprising dietary early glycation products (EGPs) with less than 1 wt % advanced glycation end products (AGEs). Also disclosed is a method for treating or preventing diabetes in a subject, such as type 1 diabetes, type 2 diabetes, or gestational diabetes, that involves administering to a subject in need thereof a composition disclosed herein.