The present disclosure relates a method for preventing agglomeration in a mixture of xylitol and calcium aspartate. The method includes the following steps: first adjusting and measuring water activities of xylitol particles and calcium aspartate particles; then mixing the calcium aspartate particles with a water activity in a range of 0.50-0.52 with the xylitol particles with a water activity in a range of 0.48-0.56 to obtain a mixture of xylitol and calcium aspartate; or mixing the calcium aspartate particles with a water activity in a range of 0.52-0.58 with the xylitol particles with a water activity in a range of 0.50-0.60 to obtain a mixture of xylitol and calcium aspartate; or adding maltitol particles in a weight ratio of 5%-20% to a total mass of the xylitol particles and the maltitol particles to the mixture of xylitol and calcium aspartate. By controlling the water activities of the xylitol particles and the calcium aspartate particles, or by adding maltitol in the mixture of xylitol and calcium aspartate, agglomeration of the mixture can be effectively prevented, and the method is applicable to various mixtures containing xylitol and calcium aspartate.

The present disclosure relates a method for preventing agglomeration in a mixture of xylitol and calcium aspartate. The method includes the following steps: first adjusting and measuring water activities of xylitol particles and calcium aspartate particles; then mixing the calcium aspartate particles with a water activity in a range of 0.50-0.52 with the xylitol particles with a water activity in a range of 0.48-0.56 to obtain a mixture of xylitol and calcium aspartate; or mixing the calcium aspartate particles with a water activity in a range of 0.52-0.58 with the xylitol particles with a water activity in a range of 0.50-0.60 to obtain a mixture of xylitol and calcium aspartate; or adding maltitol particles in a weight ratio of 5%-20% to a total mass of the xylitol particles and the maltitol particles to the mixture of xylitol and calcium aspartate. By controlling the water activities of the xylitol particles and the calcium aspartate particles, or by adding maltitol in the mixture of xylitol and calcium aspartate, agglomeration of the mixture can be effectively prevented, and the method is applicable to various mixtures containing xylitol and calcium aspartate.

A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

The present invention discloses a microencapsuled conjugated linoleic acid glyceride powder and a preparation method thereof. The preparation method comprises the steps of preparing raw materials, preparing an aqueous phase and an oil phase, preparing an emulsion, and spray drying. The raw materials comprise, in parts by mass: 60-85 parts of conjugated linoleic acid glyceride, 5-35 parts of starch or colloid, 4-20 parts of small molecule filler, and 0.01-5 parts of antioxidant.

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μm.

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μm.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.