Disclosed are a SA@CDs/g-C.sub.3N.sub.4 composite material, a method for preparing same, and an application of the same to aflatoxin removal, which belong to the technical field of organic materials. The method for preparing a SA@CDs/g-C.sub.3N.sub.4 composite material includes: adding a CDs/g-C.sub.3N.sub.4 compound into water, and uniformly dispersing same through ultrasonic treatment; adding sodium alginate, intensely stirring and fully mixing a mixture, and forming a pregel solution; transferring the fully mixed pregel solution into a mold, and freeze-drying the pregel solution to obtain sponge; and soaking the sponge in a CaCl.sub.2) solution for gel, performing washing with deionized water, performing freeze-drying, and obtaining the SA@CDs/g-C.sub.3N.sub.4 composite material. The SA@CDs/g-C.sub.3N.sub.4 composite material prepared according to the present disclosure can effectively remove residual aflatoxin in foods, and is wild in effect, environmentally-friendly and safe.

A process for preparing a food or feed composition from J. curcas is disclosed. The method involves adding an acidified aqueous solution to J. curcas components, to a final pH of between 1 and 5, incubating the acidified mixture for a period for a period of at least 1 hour, and centrifuging the incubated mixture to separate the mixture into three physically distinct fractions: (i) a light, upper fraction containing oil, (ii) an aqueous fraction containing soluble acid-extracted components and breakdown products, and (iii) a substantially detoxified solid cake which forms or is used in forming the food or feed composition. The acidified aqueous solution added may be acidified olive vegetation water having a ratio of hydroxytyrosol to oleuropein of between 5:1 to 100:1. Also disclosed are a food or feed composition, and oil and aqueous fractions formed by the method.

The present invention relates to aqueous compositions comprising cyclodextrins or carbohydrates. The present invention also relates to the use of such compositions in the binding and removal of mycotoxins from foodstuff. The invention also includes compositions that show a broad affinity for mycotoxins.

A process for preparing a food or feed composition from J. curcas is disclosed. The method involves adding an acidified aqueous solution to J. curcas components, to a final pH of between 1 and 5, incubating the acidified mixture for a period for a period of at least 1 hour, and centrifuging the incubated mixture to separate the mixture into three physically distinct fractions: (i) a light, upper fraction containing oil, (ii) an aqueous fraction containing soluble acid-extracted components and breakdown products, and (iii) a substantially detoxified solid cake which forms or is used in forming the food or feed composition. The acidified aqueous solution added may be acidified olive vegetation water having a ratio of hydroxytyrosol to oleuropein of between 5:1 to 100:1. Also disclosed are a food or feed composition, and oil and aqueous fractions formed by the method.

According to a manufacturing method of the present invention, Class 2 food allergens can be decomposed even if a protease is not used, and thus a manufacturing cost is inexpensive, and a food composition having a reduced content of Class 2 food allergens can be provided without using salt water which has an effect on the taste. The fermented food composition, obtained by the manufacturing method of the present invention, has a sufficiently reduced content of the Class 2 food allergens, and thus even those who contracts pollinosis or latex allergy can safely take it. The fermented food composition is tasty, and thus it can be used instead of food having the Class 2 food allergens.

A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50 C. to about 80 C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.

Provided are debittered chickpea based protein concentrates, methods of manufacturing thereof and food products comprising the protein concentrates.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.