Disclosed herein is a hydration composition comprising water; a gelling agent; and

fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters. Disclosed herein too is a method comprising mixing together a hydration composition comprising water; a gelling agent; and fruit or vegetable puree having a particle size of 50 nanometers to 0.5 millimeters and/or fruit or vegetable particles having a particle size of 4 millimeters to 15 millimeters; and gelling the hydration composition to form a gelled composition.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.

The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.

The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.

The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.

The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.

The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.

The present application relates to a plant-soaked solution comprising sugars containing tagatose and to a method for producing same.