Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 μm to 115 μm, and the emulsion seasoning may have a water content of 20% by mass or more.

Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosity and pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes; sauces and preparations based on tomatoes; meat sauces; gravies; baby foods; puddings; cereals; fruit-juices and fruit-drinks; fruit sauces such as apple sauce; confectionary such as textured gum drops; cookies, crackers, cakes and pastries comprising fruits; soups; and dry powdered mixes which may be reconstituted with water.

A self-combining receptacle for producing a coated or partially-coated product or an admixture product is provided according to the invention. This receptacle can comprise a food service container for finger food like French fries having a sealed package of ketchup or other condiment installed in the bottom of the container and below the French fries where a closure panel extending outside the receptacle is pulled in a lateral direction away from the receptacle to peel off the closure panel to open the condiment package inside the container whereupon the French fries automatically drop down inside the container into the condiment contained in the now-opened condiment package. Alternatively, the self-combining receptacle may comprise two open faced vessels that are fitted together to join their common open faces with a common closure panel sealing the two open faces to divide the two vessels containing separate components of an admixture product. When the closure panel is removed from the receptacle or pierced by means of an integral utensil device, the two product components can be mixed together to produce the admixture product. Such an admixture product may comprise a food dish like fruit, granola pieces, chocolate pieces, or syrup mixed into yogurt or ice cream, or an industrial product like two resin components mixed together to produce an epoxy adhesive.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof,
wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is 2.

Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree of sweetness, but low caloric input.

The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powdery alkaline agent such as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, (iii) ensuring a contact time of between 0.5 and 5 hours, (iv) filtering and drying the starch milk, (v) and heating the dried starch to bring it to a temperature of more than 180 C. for a dwell time of between 8 and 50 minutes, preferably between 10 and 40 minutes, even more preferably between 12 and 35 minutes.