A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m and a decreased maximum particle size. A 10.sup.th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m and a decreased maximum particle size. A 10.sup.th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m. The paste composition satisfies a contact angle of 40 to 160, a sliding angle of 50 or more, or an advancing contact angle of 50 or more.

A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m. The paste composition satisfies a contact angle of 40 to 160, a sliding angle of 50 or more, or an advancing contact angle of 50 or more.

The present invention relates to methods of using surface active compounds(s) in the preparation process for powders comprising beta-cyclodextrin and omega-3 fatty acids and derivatives thereof and to the dry powders and tablets comprising surface active compounds(s) preferably diglycerides, beta-cyclodextrin and omega-3 fatty acids and derivatives thereof.

The present invention relates to methods of using surface active compounds(s) in the preparation process for powders comprising beta-cyclodextrin and omega-3 fatty acids and derivatives thereof and to the dry powders and tablets comprising surface active compounds(s) preferably diglycerides, beta-cyclodextrin and omega-3 fatty acids and derivatives thereof.

A Pickering particle dry powder and a preparation method are used in food processing. The preparation method includes stirring peanut protein isolate and water as raw materials to obtain peanut protein isolate dispersion, subjecting the peanut protein isolate dispersion to ultrasonic treatment, subjecting the resultant to cross-linking reaction with transglutaminase to obtain a monolithic geld, shearing and homogenizing the monolithic gel to obtain a microgel particle dispersion, spray drying the microgel particle dispersion to obtain the Pickering particle dry powder. The Pickering particle dry powder prepared by the ultrasonic-assisted enzyme method is still in nanometer level after rehydration, which is beneficial to preparing Pickering emulsion with strong stability. The preparation method has the advantages of simple operation and low cost, which is beneficial to actual production in the food industry.

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide (Compound I) having the structure: ##STR00001##
or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide (Compound I) having the structure: ##STR00001##
or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Embodiments of the present disclosure include Hericium erinaceus fungus designated as strain M2-102-10 as deposited with the ATCC Patent Depository under the Budapest Treaty (10801 University Blvd, Manassas, VA 20110), on Nov. 7, 2023, with the unofficial ATCC Patent Deposit Designation No. PTA-127680 and the official deposit date of ______ and the official Patent Deposit Designation No. ______. In some embodiments, the improved Hericium erinaceus fungus designated as strain M2-102-10 is characterized by having optimized concentrations of bioactive compounds. In some embodiments, a Beta-glucan concentration is 20 percent or greater.