A process for providing phycocyanin from a blue-green algae biomass comprising the steps of forming a slurry of blue-green algae by mechanically mixing the blue-green algae in water to break up filaments of the biomass and incubating the macerated slurry in a container with at least a 1% flocculating agent for a period of time sufficient to separate a blue extract from the slurry. The blue extract is separated and filtered through a filter to obtain a blue filtrate and the blue filtrate is mixed in a container with an ammonium sulfate precipitate for a suitable period of time to obtain supernatant protein separation. The supernatant is syphoned from the container and the settled participate is centrifuged at a rpm ranging from about 3500 rpm to about 4500 rpm for a sufficient time to produce phycocyanin precipitate. The phycocyanin precipitate is spray dried to form a phycocyanin powder which is collected and purified with a citrate and water mixture to obtain a supernatant and phycocyanin residue with the phycocyanin residue being redissolved in water and sprayed to dry into a phycocyanin powder.

Color indicating chewing gum compositions comprising one or more color compounds are provided. The compositions demonstrate a visual color or shade change from start of chewing to the end of chewing and provide oral health benefits. Methods of producing a color changing chewing gum are also provided.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 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, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The invention provides recombinant polynucleotides comprising a nucleic acid encoding a CYP76AD6 or related gene and their use for producing L-DOPA from tyrosine and treating dopamine-responsive disorders, such as Parkinson's Disease. The invention also provides recombinant polynucleotides comprising a nucleic acid encoding a CYP76AD1 and/or CYP76AD6, a nucleic acid encoding a DOPA 4,5-dioxygenase (DOD) enzyme, such as Beta vulgaris DODA1, and, in some cases, a nucleic acid encoding betalain related glucosyltransferase, such as M. jalapa gene cyclo-DOPA 5-O-glucosyltransferase (cDOPA5GT), and their use for producing betalains. Finally, the invention provides chimeric polypeptides, expression vectors, cells, compositions, and organisms, including plants, and their uses in various methods of the invention.

The invention provides recombinant polynucleotides comprising a nucleic acid encoding a CYP76AD6 or related gene and their use for producing L-DOPA from tyrosine and treating dopamine-responsive disorders, such as Parkinson's Disease. The invention also provides recombinant polynucleotides comprising a nucleic acid encoding a CYP76AD1 and/or CYP76AD6, a nucleic acid encoding a DOPA 4,5-dioxygenase (DOD) enzyme, such as Beta vulgaris DODA1, and, in some cases, a nucleic acid encoding betalain related glucosyltransferase, such as M. jalapa gene cyclo-DOPA 5-O-glucosyltransferase (cDOPA5GT), and their use for producing betalains. Finally, the invention provides chimeric polypeptides, expression vectors, cells, compositions, and organisms, including plants, and their uses in various methods of the invention.

There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decorating and is flexible and stretchy and may be shaped and reshaped many times, and the formula has a caloric value of maximum 150 per 100 grams so that the blood sugar level is barely affected upon consuming the fondant.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 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, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

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.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.