Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents include a wheat protein isolate in combination with flour and water.

A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.

A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.

A composition of oily, pungent and odoriferous substances and a process for preparation thereof are described, in particular an extended and sustained release of a stable, free flowing, solid composition of one or more of substances such as capsicum, black pepper, ginger, mustard, cinnamon, garlic, onion, paprika, turmeric and the like, extracts thereof, and/or components thereof, and a process for preparation thereof are described. For example, compositions comprise a substance such as capsicum containing capsaicinoid components, which include for example capsaicin, dihydro-capsaicin, and/or nor-dihydro-capsaicin. The composition can eliminate the discomfort by facilitating intestinal absorption of the active ingredient and thereby minimizing/eliminating the discomfort caused by the residual unabsorbed active ingredient, and can be particularly suitable for formulating into consumable dry syrups, tablets, capsules, liquid syrups, health drinks, diet drinks, fruit juices, and/or soft drinks, which can be useful in reduction of body weight.

A composition of oily, pungent and odoriferous substances and a process for preparation thereof are described, in particular an extended and sustained release of a stable, free flowing, solid composition of one or more of substances such as capsicum, black pepper, ginger, mustard, cinnamon, garlic, onion, paprika, turmeric and the like, extracts thereof, and/or components thereof, and a process for preparation thereof are described. For example, compositions comprise a substance such as capsicum containing capsaicinoid components, which include for example capsaicin, dihydro-capsaicin, and/or nor-dihydro-capsaicin. The composition can eliminate the discomfort by facilitating intestinal absorption of the active ingredient and thereby minimizing/eliminating the discomfort caused by the residual unabsorbed active ingredient, and can be particularly suitable for formulating into consumable dry syrups, tablets, capsules, liquid syrups, health drinks, diet drinks, fruit juices, and/or soft drinks, which can be useful in reduction of body weight.

Provided are a -1,3-1,6-glucan powder having high solubility in water, a glucan-containing composition using the powder or the like, a method for producing the 3-1,6-glucan powder, an inclusion complex, a method for producing the inclusion complex, and a method for recovering a guest molecule. The -1,3-1,6-glucan powder has a saturation solubility in water at 25 C. of from 1.0 to 20.0 % by mass. The -1,3-1,6-glucan powder is such that in a particle size distribution of 3-1,6-glucans, determined by subjecting the -1,3-1,6-glucan powder to dynamic light scattering measurements, a particle size of a peak representing a largest volume fraction is in a range from 5 nm to 15 nm, and a volume fraction of a peak outside of the particle size range from 5 nm to 15 nm is 30 % or less of the volume fraction of the peak having the largest volume fraction.

Provided are a -1,3-1,6-glucan powder having high solubility in water, a glucan-containing composition using the powder or the like, a method for producing the 3-1,6-glucan powder, an inclusion complex, a method for producing the inclusion complex, and a method for recovering a guest molecule. The -1,3-1,6-glucan powder has a saturation solubility in water at 25 C. of from 1.0 to 20.0 % by mass. The -1,3-1,6-glucan powder is such that in a particle size distribution of 3-1,6-glucans, determined by subjecting the -1,3-1,6-glucan powder to dynamic light scattering measurements, a particle size of a peak representing a largest volume fraction is in a range from 5 nm to 15 nm, and a volume fraction of a peak outside of the particle size range from 5 nm to 15 nm is 30 % or less of the volume fraction of the peak having the largest volume fraction.

A novel granola-based product with reduced RAG: SAG ratio and a corresponding method of manufacture are described herein. The granola-based food product includes a binder and dry mix that includes low-RAG oat flakes. Additionally, the granola-based food product has a RAG: SAG ratio of less than or equal to 6.