The invention relates to a method for producing a fructose composition comprising the following successive stages: provision of an initial composition comprising glucose; concentration of the initial composition by evaporation of water to obtain a concentrated initial composition; isomerization of glucose to fructose from the concentrated initial composition, making it possible to obtain an intermediate composition; purification of the intermediate composition in a multicolumn chromatography system, making it possible to obtain a glucose-rich raffinate and a fructose-rich extract; concentration of the extract by evaporation of water; wherein the intermediate composition is not subjected to a concentration step by evaporation of water between the isomerization step and the purification step.

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

Provided are methods of making high quality seaweed meal suitable for food applications. The method comprises the steps of cleaning the fresh, dried, or rehydrated red seaweed, pretreating the red seaweed with a salt under heat, and drying and grinding the treated red seaweed to obtain the seaweed meal. Optionally, the method comprises bleaching the red seaweed, and/or hydrolyzing the red seaweed with cellulase. The seaweed meal produced by the disclosed technology has a light color, good flavor and taste, good mouthfeel, high gelling capability, great stability, and ideal smoothness and slipperiness suitable for food applications.

Provided are methods of making high quality seaweed meal suitable for food applications. The method comprises the steps of cleaning the fresh, dried, or rehydrated red seaweed, pretreating the red seaweed with a salt under heat, and drying and grinding the treated red seaweed to obtain the seaweed meal. Optionally, the method comprises bleaching the red seaweed, and/or hydrolyzing the red seaweed with cellulase. The seaweed meal produced by the disclosed technology has a light color, good flavor and taste, good mouthfeel, high gelling capability, great stability, and ideal smoothness and slipperiness suitable for food applications.

The method of the present invention for producing cellulose nanofiber from almond seed coat includes alkali cooking a food manufacturing by-product containing plant fiber with an alkali acceptable for food use, washing the object, bleaching the pulp component containing cellulose and hemicellulose thus obtained using a chemical acceptable for food use, washing the object with water, and mechanically fibrillating and grinding the pulp component obtained above, thereby obtaining cellulose nanofiber. The present invention allows efficient production of highly safe cellulose nanofiber from a food manufacturing by-product as a raw material, or almond seed coat acceptable for food use.

The method of the present invention for producing cellulose nanofiber from almond seed coat includes alkali cooking a food manufacturing by-product containing plant fiber with an alkali acceptable for food use, washing the object, bleaching the pulp component containing cellulose and hemicellulose thus obtained using a chemical acceptable for food use, washing the object with water, and mechanically fibrillating and grinding the pulp component obtained above, thereby obtaining cellulose nanofiber. The present invention allows efficient production of highly safe cellulose nanofiber from a food manufacturing by-product as a raw material, or almond seed coat acceptable for food use.

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of, e.g., chlorophyll and may thus provide lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant material.