This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

A color material aqueous solution having excellent thermal stability under acidic conditions, a method for manufacturing such a color material aqueous solution, and a blue-colored beverage are provided. Provided are: an acidic color material aqueous solution containing phycocyanin (A), a polyvalent carboxylic acid (B) containing one or more hydroxy groups, and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters, the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more; a method for manufacturing an acidic color material aqueous solution including a step of dissolution in water (D); a method for manufacturing a color material aqueous solution in which the raw materials are dissolved in water; and a blue-colored beverage.

A color material aqueous solution having excellent thermal stability under acidic conditions, a method for manufacturing such a color material aqueous solution, and a blue-colored beverage are provided. Provided are: an acidic color material aqueous solution containing phycocyanin (A), a polyvalent carboxylic acid (B) containing one or more hydroxy groups, and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters, the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more; a method for manufacturing an acidic color material aqueous solution including a step of dissolution in water (D); a method for manufacturing a color material aqueous solution in which the raw materials are dissolved in water; and a blue-colored beverage.

It is an object of the present invention to provide a browning agent for food product, which is capable of browning a food product in a step of heat-cooking the food product. According to the present invention, provided are: a browning agent for food product, comprising glycosidase, polyphenol oxidase or cellulase; a food product comprising the browning agent for food product; and a method for browning a food product, comprising adding glycosidase, polyphenol oxidase or cellulase to the food product, and then heating the food product.

It is an object of the present invention to provide a browning agent for food product, which is capable of browning a food product in a step of heat-cooking the food product. According to the present invention, provided are: a browning agent for food product, comprising glycosidase, polyphenol oxidase or cellulase; a food product comprising the browning agent for food product; and a method for browning a food product, comprising adding glycosidase, polyphenol oxidase or cellulase to the food product, and then heating the food product.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.