The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

A kamaboko-like food having a good texture can be produced by preparing a paste by mixing 1 to 20% by weight of a powdery vegetable protein, 1 to 8% by weight of gellan gum, 0.005 to 0.15% by weight of a divalent metal salt as a divalent metal, and 60 to 95% by weight of water, and molding and heating the paste. The powdery vegetable protein is preferably soybean protein. Additionally, the paste may also be molded uniformly to a thickness of 5 mm or less. By using this paste, a crab-flavored kamaboko-like food, which has many process restriction, can be produced.

Disclosed is a composition for oral use in the form of a granulate or micro-granule comprising a mineral salt combined with soluble fibre, said granulate or micro-granule being coated with sodium alginate and shellac.

Provided are a beverage composition comprising: chlorophyll-deficient Chlorella; a specific gum as a stabilizer; and an aqueous liquid medium and a process for preparing the same, wherein the beverage composition exhibits excellent dispersion stability without precipitation, and prevent the browning phenomenon occurring in a sterilization process.

Provided are a beverage composition comprising: chlorophyll-deficient Chlorella; a specific gum as a stabilizer; and an aqueous liquid medium and a process for preparing the same, wherein the beverage composition exhibits excellent dispersion stability without precipitation, and prevent the browning phenomenon occurring in a sterilization process.

A plant-based food product with zero sugar is provided. The plant-based food product includes an amount of water, a sugar content of between 0 wt% and 0.4 wt% referred to as having “zero sugar,” and a plant-based fiber product. The plant-based fiber product includes an amount of water, a plant-based flour, an amount of plant fiber, and a plurality of enzymes comprising: an alpha amylase, a glucose oxidase, catalase, and a cellulase. The plant-based food product may be incorporated in a milk, yogurt, shake, or bar, for example.

Liquid thickener compositions are provided. The compositions may be used to thicken foods and other products. The compositions include at least one gum or thickener and one or more hydration or swelling inhibitors. The inhibitors decrease the viscosity of the concentrated thickener composition, but then permit the composition to function as a thickener upon dilution. Such compositions may provide for thickener compositions that are readily flowable and that require decreased mixing compared to other thickener compositions.

Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.