The purpose of the present invention is to provide a method for producing a processed plant protein-containing composition, wherein the method exhibits a high decolorizing activity for plant protein-containing compositions and is able to suppress residual levels of hydrogen peroxide. The method for producing a processed plant protein-containing composition includes a step for adding hydrogen peroxide to a plant protein-containing composition and a step for adding a hydrogen peroxide-degrading enzyme. This method exhibits a high decolorizing activity for plant protein-containing compositions and can suppress the residual level of hydrogen peroxide in the processed plant protein-containing composition.

The purpose of the present invention is to provide a method for producing a processed plant protein-containing composition, wherein the method exhibits a high decolorizing activity for plant protein-containing compositions and is able to suppress residual levels of hydrogen peroxide. The method for producing a processed plant protein-containing composition includes a step for adding hydrogen peroxide to a plant protein-containing composition and a step for adding a hydrogen peroxide-degrading enzyme. This method exhibits a high decolorizing activity for plant protein-containing compositions and can suppress the residual level of hydrogen peroxide in the processed plant protein-containing composition.

The present invention is related a colourant composition that when incorporated into food and beverage products is both shelf-life stable and delivers a desirable colour transition on demand in response to a stimulus, such as heating. Said colour composition is based on an innovative combination of pigments and an encapsulated alkali material, acid material, metallic cation and/or salt.

The present invention is related a colourant composition that when incorporated into food and beverage products is both shelf-life stable and delivers a desirable colour transition on demand in response to a stimulus, such as heating. Said colour composition is based on an innovative combination of pigments and an encapsulated alkali material, acid material, metallic cation and/or salt.

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 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 present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230 C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.