The present invention relates to: Two-spotted cricket powder and an extract thereof for food, drugs, and cosmetic materials; a preparation method of the Two-spotted cricket powder; a food composition or care food prepared using the powder; and uses of the food composition prepared using the Two-spotted cricket powder for the prevention and amelioration of sarcopenia and antioxidant effects. Sarcopenia-preventive functional food prepared using Two-spotted cricket is a highly value-added novel alternative protein-source food that can make a contribution in the future to the edible insects industry and across the industries related to functional food, inner beauty food materials, and food, and is also expected to contribute to diversifying food choices and improving nutrition among older populations that are increasing in an aging society.

The present invention relates to: a pharmaceutical composition for preventing, improving, or treating muscle diseases, comprising a Tenebrio molitor larval protein or a hydrolysate thereof as an active ingredient; a food composition; a functional health food; and a feed composition. The Tenebrio molitor larval protein or hydrolysate thereof of the present invention can effectively inhibit myostatin expression, and thus, a composition comprising same as an active ingredient may be usefully used in the pharmaceutical, food, and feed industries as a composition for preventing, improving, or treating various muscle diseases caused by decreased muscle function, muscle loss, muscle atrophy, muscle wasting, or muscle degeneration.

The present patent application relates to a lyophilisation process of Annatto Bixa Orellana L. powder having a tocotrienol content >35% (w/w), comprising a pre-freezing step and a freeze-drying step, in which the Annatto powder resulting from the freeze-drying step (c) has a tocotrienol content >39% (w/w). The invention also relates to pharmaceutical compositions comprising lyophilised

Annatto powder obtained with the process of the invention and therapeutic uses of such compositions, in particular to support cancer therapy.

The present patent application relates to a lyophilisation process of Annatto Bixa Orellana L. powder having a tocotrienol content >35% (w/w), comprising a pre-freezing step and a freeze-drying step, in which the Annatto powder resulting from the freeze-drying step (c) has a tocotrienol content >39% (w/w). The invention also relates to pharmaceutical compositions comprising lyophilised

Annatto powder obtained with the process of the invention and therapeutic uses of such compositions, in particular to support cancer therapy.

This disclosure relates to laminas and uses of same, the lamina made of at least 90% w/w dried, adhered together vegetables, the lamina withstanding disintegration during storage and allowing disintegration when cooked.

Described herein are example of vegetable noodle food products and methods of making the same. A method may include washing a raw vegetable, slicing the raw vegetable into a vegetable sheet, rolling the vegetable sheet into a vegetable roll, slicing the vegetable roll across a longitudinal axis of the vegetable roll into a plurality of spiral vegetable noodles, drying the spiral vegetable noodles using a dryer to yield dried spiral vegetable noodles, arranging the dried spiral vegetable noodles in a container, and sealing the container. A food product may include a container and a plurality of freeze-dried spiral vegetable noodles disposed in the container. A method may include slicing a raw vegetable into a vegetable sheet, rolling the vegetable sheet into a vegetable roll, slicing the vegetable roll across a longitudinal axis of the vegetable roll to yield a spiral vegetable noodle, and drying the spiral vegetable noodle.

Described herein are example of vegetable noodle food products and methods of making the same. A method may include washing a raw vegetable, slicing the raw vegetable into a vegetable sheet, rolling the vegetable sheet into a vegetable roll, slicing the vegetable roll across a longitudinal axis of the vegetable roll into a plurality of spiral vegetable noodles, drying the spiral vegetable noodles using a dryer to yield dried spiral vegetable noodles, arranging the dried spiral vegetable noodles in a container, and sealing the container. A food product may include a container and a plurality of freeze-dried spiral vegetable noodles disposed in the container. A method may include slicing a raw vegetable into a vegetable sheet, rolling the vegetable sheet into a vegetable roll, slicing the vegetable roll across a longitudinal axis of the vegetable roll to yield a spiral vegetable noodle, and drying the spiral vegetable noodle.

The present application relates to the technical field of further processing of dairy products, and in particular to a preparation method of milk oligosaccharides, and milk oligosaccharide powder and food prepared thereby. The preparation method comprises the steps of: performing ultrafiltration of whey liquid for at least three times, subjecting the ultrafiltration permeate to nanofiltration concentration for several times, then subjecting the nanofiltration retentate to chromatographic separation and purification, collecting chromatographic collection liquid containing sialyllactose while removing the fraction containing lactose, subjecting the collection to desalination and drying to obtain oligosaccharide powder. The milk oligosaccharides prepared by the present method and the food product containing the same comprise basically bovine milk oligosaccharides, which are light yellow or white in color, light in flavor, uniform in size, and have good thermal stability and solubility. The milk oligosaccharides mainly comprise 3′-sialyllactose and 6′-sialyllactose.

The present application relates to the technical field of further processing of dairy products, and in particular to a preparation method of milk oligosaccharides, and milk oligosaccharide powder and food prepared thereby. The preparation method comprises the steps of: performing ultrafiltration of whey liquid for at least three times, subjecting the ultrafiltration permeate to nanofiltration concentration for several times, then subjecting the nanofiltration retentate to chromatographic separation and purification, collecting chromatographic collection liquid containing sialyllactose while removing the fraction containing lactose, subjecting the collection to desalination and drying to obtain oligosaccharide powder. The milk oligosaccharides prepared by the present method and the food product containing the same comprise basically bovine milk oligosaccharides, which are light yellow or white in color, light in flavor, uniform in size, and have good thermal stability and solubility. The milk oligosaccharides mainly comprise 3′-sialyllactose and 6′-sialyllactose.

The present disclosure relates to processes for producing antihypertensive peptide compositions from milk compositions. It also relates to peptide compositions producible by the processes, as well as dosage forms, food products, supplements, powdered milk formula and beverages containing the peptide compositions, and to therapeutic methods and uses of the peptide compositions.