The present invention discloses a process for preparing high-purity raffinose from defatted wheat germ comprising the steps of percolate extraction of raffinose from defatted wheat germ, decoloration by extraction from the abstraction liquid, electrodialysis desalination, impurity removal by simulated moving bed, concentration and crystallization, with the absolute purity of raffinose as high as 98% and the recovery up to 75%. The process is not only reliable and easy to operate, but also easy to realize industrial production and control the parameters.

Disclosed are a functionally reinforced desalted nutritional composition, a desalted extract and a cold-water-extracted salt substitute, which are derived from halophytes that grow in coastal regions under highly saline conditions and thus retain high salt concentrations, as well as the use of the desalted nutritional composition for combating obesity. More particularly, this invention relates to a functionally reinforced desalted nutritional composition, a desalted extract and a salt substitute cold-water-extracted from halophytes that inhabit extreme environments of high salinity under high salt stress, the halophytes being desalted through a cold water extraction process at a low temperature based on the difference in water solubility of salts with change in temperature to allow only sodium chloride to be selectively removed, and the composition thus having decreased sodium content as well as having increased content of useful minerals such as potassium, as well as nutrients and physiologically active substances, which are naturally contained in halophytes.

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

Described herein is a corn protein concentrate comprising 55%-80% corn protein on a dry basis, an a* color value between about 0 and 4, and a b* color value between about 15 and 3, and less than about 2% oil on a dry basis; and a method of manufacturing the same.

Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, quantifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.

A process for preparing (1.fwdarw.6)--D-glucan. A large amount of (1.fwdarw.6)--D-glucan can be prepared from banana by using this process. The chemical structure of (1.fwdarw.6)--D-glucan is shown as Scheme 1. The yield of (1.fwdarw.6)--D-glucan is 3-16 g/kg (with a purity of 85%-95%). This process provides a feasible technique for extensive utilization of banana, and can improve the additional value of banana products. This process is helpful for the sustainable development of banana processing industry. ##STR00001##

The present disclosure relates to methods of enriching root powder products, for example beetroot powder. In particular, the methods relates to increasing the nitrate content and/or reducing the sugar content of the root powder product. The disclosure also relates to root powder products with increased with at least 3% nitrate.

A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the final product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.