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 coated pita chip and method of producing it are presented herein. A pita chip may be coated with a sugar-based syrup or chocolate. If the pita chip is coated with a sugar-based syrup, the coated chip may be baked or cooled to harden and bond the coating to the chip. If the pita chip is coated with a chocolate coating, the pita chip is cooled to harden and bond the chocolate to the chip. Additional food items, inclusions, such as nuts, dried fruit pieces, granola, seeds, spices and the like may be adhered to the chip by the hardened coating.

Provided herein are compositions (e.g., pharmaceutical compositions, nutraceutical compositions, foods, beverages, cosmetic compositions, diet supplements) comprising deuterated caffeine. The provided compositions may be useful for treating and/or preventing various diseases and conditions, such as obesity, causing weight loss, increasing metabolic rate, reducing appetite, increasing energy expenditure, increasing urine output, increasing sodium excretion, reducing edema, a pain disorder, apnea, hypotension, an encephalopathy, a neurological or psychiatric disorder, and an inflammatory disorder.

A coated pita chip and method of producing it are presented herein. A pita chip may be coated with a sugar-based syrup or chocolate. If the pita chip is coated with a sugar-based syrup, the coated chip may be baked or cooled to harden and bond the coating to the chip. If the pita chip is coated with a chocolate coating, the pita chip is cooled to harden and bond the chocolate to the chip. Additional food items, inclusions, such as nuts, dried fruit pieces, granola, seeds, spices and the like may be adhered to the chip by the hardened coating.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen, 2) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70? C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.