In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

The present invention provides a method for producing dietary fiber that has a mild sweet taste by reducing sugars and provides by-products having high added values, and dietary fiber produced by the method. The dietary fiber may be produced by including: liquefying roasted dextrin; and adding enzymes including α-amylase, β-amylase, and maltogenic amylase to the liquefied roasted dextrin, and saccharifying the same.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

Tributyrin and/or tributyrin derivatives are used to selectively increase the levels of Bifidobacteria in the gut. In preferred methods, the tributyrin and/or tributyrin derivatives are orally administered alone or in combination with a food item or other nutritionally acceptable carrier, and may further include Bifidobacteria. Tributyrin-enhanced Bifidobacterium strains are also contemplated that include Bifidobacteria previously cultured in tributyrin and/or tributyrin derivatives.

Liquid beverage compositions having L-glutamine in an amount of about 0.01 to about 1.0 percent by weight of the composition. The compositions may also include L-citrulline, or tea concentrate. The beverages are ingested to promote body toning, induce metabolization, and increase blood levels of growth hormone.

A process to produce a protein concentrate from grain, specifically barley protein concentrate (BPC) through mechanical and biochemical intervention while producing multiple sugar streams as co-products. The resulting BPC preferably contains 54%-95% protein derived exclusively from the enzymatically processed barley and has a pH>5.0. The BPC may contain approximately 10% oil, less than 5% crude fiber, less than 1% residual glucose, and less than 0.5% phytic acid. The BPC contains no ethanol, organic acid, fermentation products, or microbial cells or cell mass. No fermentation occurs in the production of the BPC. The BPC has unique applications in formulations for aquaculture or livestock feed, and other pet food as well as for food formulations intended for human consumption. The sugar co-products, including glucose, have applications in industry and science and are particularly suitable for use as feedstocks for fermentation processes, livestock feeds, or biochemical conversion processes.

A method for producing powderized cannabis oil, powderized cannabis oil, and edible products and beverages comprising the powderized cannabis oil. Powderized cannabis oil contains cannabis oil and maltodextrin in a ratio of at least three grams of maltodextrin for every one-eighth of a gram of cannabis oil. Edible products and beverages incorporating the powderized cannabis oil are human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil providing CBD, THC and/or THCA.

The disclosure relates to a compound beverage containing corn peptides and Pueraria root extract which can alleviate hangover with high contents of nutrients and desired palatability and stability. The compound beverage includes components in parts by weight as follows: 0.35-0.75 parts of corn peptides, 0.1-0.5 parts of Pueraria root extract, 6-10 parts of sweetener, 0.2-1.0 parts of β-cyclodextrin, 0.1-0.3 parts of sour agent, 0.1-0.5 parts of fruit juice concentrate, 0.05-0.13 parts of stabilizer, and treated water as balance. The compound beverage containing corn peptides of the disclosure uses corn peptides as a main component. The corn peptides have high nutrition value and can supplement a variety of amino acids necessary for the human body. At the same time, Pueraria root extract is added which can lower blood pressure, dilate coronary arteries and regulate alcohol metabolism.

Disclosed is a nano-emulsion formulation of saffron and a method of preparation thereof. The method includes the steps of triturating saffron with liquid nitrogen. Preparing an ultrasonic assisted extract in a polar or non-polar solvent. Preparing a nano-emulsion using the extract and one or more surfactants, including tween and span.

According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about −10 to about −16, and a b* value of from about −11 to about −20.5.