A tribo-electro static separation process and system for the preparation of various food and feed products. A tribo-electric separation process and system for fractionating a feed mixture comprising at least two members of the group of proteins, starches, soluble and insoluble fibers. Namely, supplying a feed mixture comprising at least two of the group of proteins, starches, soluble and insoluble fibers to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions enriched in one of protein, starch and fiber and having a composition different than the feed mixture.

The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

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 the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.

The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80% of fibres have a length in the range 1-30 mm and a thickness in the range of 5-35 m. Furthermore, the product comprises at least 70 weight-% of particles having a particle size 1 cm and less than 20 weight-% of particles having the particle size 4 cm, whereby 100 weight-% of the particles have the particle size 7 cm.

Composite plant-MCT flour includes MCT oil encapsulated by and/or complexed with wall material and incorporated within the composite plant-MCT flour, wherein polysaccharide from the plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, carbohydrate, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable flour. Composite plant-MCT flour can replace traditional flours to make food products, such as baked, fried or boiled goods but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour.

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

A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200 C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,
as a substitute for carbohydrates and as a source of protein in foods.

A method for producing a quality rice gel at low cost, while adopting a rational production facility that enables mass production. The method for producing a rice gel includes: a water addition step of adding water to raw rice bran to obtain a rice bran slurry in a slurry-like form, the raw rice bran being rice bran obtained by milling raw rice and excluding at least red rice bran; and a pulverization step of pulverizing the rice bran slurry to obtain a gelatinous rice gel.

The invention includes an all-natural dairy-based sugar substitute composition including a dairy-derived ingredient, a high-potency sweetening ingredient, and a flavor-balancing ingredient, and optionally including a grain hull ingredient, that can be used to replace sugar in any food, cosmetic, or pharmaceutical product.