A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

Disclosed is a method for production of honey powder that includes the process steps of mixture of at least an auxiliary encapsulation agent selected from a group consisting of water soluble gum, maltodextrin, starch, gelatine, sodium caseinate pectin or mixture of them, measuring viscosity of mixture, adding distilled water to mixture until a viscosity value of 15-20 mPa.s is achieved, applying a homogenization process, bringing a temperature of mixture to 45° C., and obtaining honey powder by drying at a spray drier.

A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.

A solvent-free method to extract THCA from cannabis, said method comprising: providing a source of THCA-containing cannabis plant; providing a source of natural oil; combining said source of THCA-containing cannabis and said source of natural oil into a blend; milling said blend; optionally, heating the blend during the milling; and extracting a THCA-containing liquid generated during the milling.

The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.

The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.

Disclosed is a method for extruding protein, such as whey protein, for example, in a puffed form that can readily be ground, milled, or otherwise reduced in size to produce protein powder that can be used to reduce hardening in protein bars. The method uses acidification of the protein to modify its behavior during the extrusion process and produce extruded products (e.g., crisps) with improved properties.

Disclosed is a method for extruding protein, such as whey protein, for example, in a puffed form that can readily be ground, milled, or otherwise reduced in size to produce protein powder that can be used to reduce hardening in protein bars. The method uses acidification of the protein to modify its behavior during the extrusion process and produce extruded products (e.g., crisps) with improved properties.

Method for enhancing the bioavailability of orally administered benzoic acid in an animal includes orally administering to the animal an animal feed which comprises benzoic acid prills having neither edges nor spikes, wherein the benzoic acid prills exhibit a rate and/or extent of in vitro dissolution of benzoic acid in a physiologically relevant dissolution fluid which is higher when compared to nonspherical benzoic acid flakes.

A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.