Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt.

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less.

A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

Heat-treated, shelf-stable liquid nutritional compositions comprising whey protein and non-whey protein, and methods of producing and using these compositions. The compositions have a pH of from about 6.0 to about 8.0, a total protein content of at least about 6 g per 100 mL of the composition. The whey protein comprises or is provided by an ingredient that comprises heat-denaturable protein of which at least about 55% is present in a denatured state, and the non-whey protein comprises or consists of casein, or one or more non-dairy proteins, or casein and one or more non-dairy proteins.

The present invention is concerned with increasing protein intake in a ruminant animal by supplementing the diet of the ruminant animal with urea phosphate. There can also be supplementation with a water soluble sulfur-containing salt such as ammonium sulfate. Urea can be administered together with urea phosphate. The composition provides a slow release form of urea that avoids inducing ammonia toxicity in the animal and is water soluble for administration to the animal in drinking water.

The present invention is concerned with increasing protein intake in a ruminant animal by supplementing the diet of the ruminant animal with urea phosphate. There can also be supplementation with a water soluble sulfur-containing salt such as ammonium sulfate. Urea can be administered together with urea phosphate. The composition provides a slow release form of urea that avoids inducing ammonia toxicity in the animal and is water soluble for administration to the animal in drinking water.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.