The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

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

The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.

A process for producing a plant-based food product includes providing a suspension including starch and protein, heating the suspension to obtain a warm suspension, preparing a suspension including partly hydrolyzed starch by treating the warm suspension with at least one starch degrading enzyme, subjecting the suspension including partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension including the partly hydrolyzed starch, cooling the heat-treated suspension, and fermenting and/or acidifying the suspension including the partly hydrolyzed starch, and further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product.

The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

The present invention relates to a composition and a healthy food product for inducing bowel movements and promoting weight loss comprising 47-57 parts by weight of a psyllium husk powder, 18-28 parts by weight of a rice bran powder, 5-6 parts by weight of a kelp powder, 4-5 parts by weight of a fructooligosaccharide, 3.5-4.5 parts by weight of chicory fiber, 3-4 parts of weight of glasswort, 2.5-3.5 parts by weight of yeast powder, 1.5-2.5 parts by weight of lactulose powder, 0.5-1.5 parts by weight of lactic acid bacteria powder, 0.05-0.15 parts by weight of complex amino acid, 0.4-0.6 parts by weight of Aloe arborescens, and 0.5-1.5 parts by weight of garlic powder. The composition and health food product for inducing bowel movements and promoting weight loss of the present invention comprise nutritional ingredients such as vegetable dietary fiber, vitamins, minerals, etc. which feed beneficial intestinal bacteria.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.

Disclosed are nutraceutical formulations, including extracts comprising the hydrophilic and lipophilic fractions of stabilized rice bran. Also disclosed are methods for using said nutraceutical formulations for the management or remediation of conditions related to type II diabetes in humans, including methods for decreasing HbA1c and fasting glucose blood concentrations, and for increasing serum fasting insulin levels.

The present invention relates to an immuno-enhancing composition including a corn-derived polysaccharide. The immuno-enhancing composition may be a food composition, a feed composition, or a pharmaceutical composition.