A gel is disclosed that is formed from a hydrophobic liquid and a gelator. The gelator has a structure given by: formula (I) where (II) and (III) or (IV) or (V). The gelator is environmentally friendly and from a biomass source.

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The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

Provided herein are extracts of sugarcane straw or bagasse, methods of preparing the extracts, and the use of the extracts in compositions that have antioxidant activity, anti-inflammation activity, and antimicrobial activity that can be used as multifunctional ingredients. Further provided are methods of using the extracts to treat or ameliorate conditions involving oxidation, inflammation, skin and food enzymes inhibition activity capacity and microbial growth.

Provided herein are extracts of sugarcane straw or bagasse, methods of preparing the extracts, and the use of the extracts in compositions that have antioxidant activity, anti-inflammation activity, and antimicrobial activity that can be used as multifunctional ingredients. Further provided are methods of using the extracts to treat or ameliorate conditions involving oxidation, inflammation, skin and food enzymes inhibition activity capacity and microbial growth.

Described herein are gummy compositions and products. In one aspect the gummy compositions include: (I) one or more gelating agents; (II) at least one fruit juice and/or fruit extract; and (III) 0.15-2 wt % caffeine.

In a further aspect the invention provides a gummy composition comprising: (I) one or more gelating agents; (II) at least one fruit juice and/or fruit extract; (III) at least one vitamin; and (IV) 0.15-2 wt % caffeine.
Also described herein are gummy products composed of the gummy compositions as well as methods of making and using the gummy compositions.

The present invention concerns a composition comprising dietary fiber for use in the dietary management of methylmalonic acidemia (MMA) and/or propionic acidemia (PA), and/or for use in treating and/or reducing MMA and/or PA, and/or treating, reducing and/or preventing symptoms associated therewith.

A prophylactic agent for spontaneous cancer may contain a plant fermentation product as a mixture of (a) to (g), fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake. A SAM evaluation system and/or SAMP mouse may evaluate such cancers and/or substances thereon.

The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product with a texturizer composition comprising low viscosity iota carrageenan. In preferred embodiments, the invention provides a gelled confectionery containing a texturizer composition comprising low viscosity iota carrageenan, which allows the partial or full replacement of gelatin in the composition.