Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners. ##STR00001##

Aldehydes of formula (I) (X represents an alkyl or alkenyl group having up to 9 carbon atoms) for use in taste modulation and/or flavor compositions are provided. Specifically, the compounds of the presently disclosed subject matter provide effective and unexpected taste modulating properties. The taste modulation and/or flavor compositions can be incorporated into various consumer end products in particular in combination with high intensity sweeteners. ##STR00001##

Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintain moisture and density similar to those of normal biscuits despite relatively high concentrations of flavor acids.

The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, and wherein the baking powder is sodium-free. Furthermore, the present invention refers to a process for producing a baking powder, a product comprising the baking powder, a food obtainable by using the baking powder or a product comprising the same, and to the use of a composition comprising a natural ground calcium carbonate and a solid organic acid as a baking powder.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

An extract of Citrus depressa, preferably a water and/or organic solvent extract of a fruit of leaf of Citrus depressa, a supercritical extract of a fruit of leaf of Citrus depressa, or a subcritical extract of a fruit of leaf of Citrus depressa, which comprise 0.3 mass % or more of a polymethoxyflavonoid more than in terms of solid matter, for example, an extract of Citrus depressa comprising 0.2 mass % or more of nobiletin and/or 0.1 mass % or more of tangeretin in terms of solid matter, or a polymethoxyflavonoid such as nobiletin or tangeretin is used as an active ingredient of an IGF-1 production-promoting agent.

An extract of Citrus depressa, preferably a water and/or organic solvent extract of a fruit of leaf of Citrus depressa, a supercritical extract of a fruit of leaf of Citrus depressa, or a subcritical extract of a fruit of leaf of Citrus depressa, which comprise 0.3 mass % or more of a polymethoxyflavonoid more than in terms of solid matter, for example, an extract of Citrus depressa comprising 0.2 mass % or more of nobiletin and/or 0.1 mass % or more of tangeretin in terms of solid matter, or a polymethoxyflavonoid such as nobiletin or tangeretin is used as an active ingredient of an IGF-1 production-promoting agent.