Aspects of the present disclosure relate to compositions having rice bran extract, method of making rice bran extract and method of using same.

A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product; 20 wt % to 25 wt % of the finished product; or about 23 wt % of the finished product.

A molded food product is disclosed. The molded food product includes at least one type of a legume butter or nut butter or seed butter, at least one thickening agent, and a plant-derived wax.

A method of determining the mass balance closure quantification of fiber of a sample includes using an extraction technique followed by analysis of non-saccharide soluble organics (solubles). In conjunction with traditional analyses of protein, fat, starch, and ash, this method accurately determines fiber by mass closure calculation. On pre and post processed grain materials the calculation is fiber=100proteinfatstarchashsolubles. The accurate determination of fiber determines the converted fraction for the generation of D3 RINS by the Environmental Protection Agency's in situ renewable fuels pathway.

The present disclosure provides processes for the production of protein and fibre compositions from brewer's spent grain. The process comprises micronising dried brewer's spent grain using a pin mill and fractionating the micronised brewer's spent grain using an air classifier. The present disclosure also provides protein and fibre compositions, processes for producing food products incorporating the protein or fibre compositions, and food products comprising the protein or fibre compositions.

In a method of preparing a liquid oat base a material comprising oat bran is suspended in an aqueous media and contacted with -amylase, -amylase, -glucanase, and xylanase to raise the concentration of soluble arabinoxylan by a factor of 5 or more. Also disclosed is a liquid oat base obtainable by the method; a powderous oat base obtained by drying the liquid oat base; uses of the liquid and powderous oat bases and food products comprising them. A powderous composition for use in preparing liquid oat base comprises oat bran, -amylase, -amylase, -glucanase, and xylanase.

A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable are disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.

A method for producing a grain mixture, comprising: by weight, mixing 50% to 89% of a grain fiber source, 10% to 50% of an inorganic salt, 1% to 10% of a vitamin and a derivative compound thereof or a mixture of the two, and 0% to 1% of other auxiliary materials to form a starting mixture; mixing the starting mixture with water to generate dough; performing extrusion molding; and drying till the water content is 1%-5% by weight. A high fiber product and an oat product containing the grain mixture are also disclosed.

The present invention relates to cereal grain and bran, such as rice grain and bran, having a high oleic acid content and improved oil stability.

A process for treating rice bran utilizing a shear pump to circulate a solution comprising an enzyme, an acid and water with rice bran in a mixing tank, then after a first predetermined period transferring a portion of the solution to a feed tank, and then over a second predetermined period filtering the solution in the feed tank through multiple filtration units each having a pre-selected pore size to obtain pre-determined value-added by-products from the rice bran.