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

A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment.

A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment.

A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.

A method for generating a non-dairy base mixture includes: mixing an amount of salt and an amount of calcium into a volume of water to generate a first mixture; mixing an amount of starches, an amount of plant-extracted proteins, and an amount of stabilizing agents into the first mixture to form a second mixture, the amount of plant-extracted proteins defining a protein ratio corresponding to a target functionality and a target flavor profile; during a blending period, regulating temperature of the second mixture within a first temperature range and blending a volume of oil into the second mixture to form an emulsion; pasteurizing the emulsion at temperatures within a second temperature range and for a target duration; and homogenizing the emulsion at temperatures within a third temperature range to form the non-dairy base mixture configured to form a consumable, non-dairy product exhibiting the target functionality and the target flavor profile.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

A process for the preparation of a liquid or semi-liquid bioactive dairy composition containing 20-90% retained bioactive IgG, for use as an ingredient in a ready-to-eat (RTE) or ready-to-drink (RTD) food product, includes the steps of a) combining a bioactive powder containing a colostrum powder and/or milk powder containing whey proteins, and immunoglobulin G (IgG), wherein the ratio of whey protein: IgG in the bioactive powder is between 1.74:1 and 3.05:1; water and a food grade acid to form a bioactive dairy composition with a pH of 2.5-4.0, and b) heat treating the bioactive dairy composition to between 67-145° C. at ambient pressure.

The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.

A method for making cannabis infused ice cream including the steps of weighting liquid raw products, pouring and mixing the weighted liquid raw products to a pasteurizer at a first heating temperature level. Sweeteners are added to the mixture. The mixture is heated to a second temperature level. Adding and mixing the mixture with food stabilizer and with milk powder. Adding and mixing cannabinoids substances associated with medicinal cannabis. The mixture is heated to a fourth temperature level. Afterwards the mixture is immediately cooled to the fifth temperature level. The mixture afterwards is left in a refrigerator for a few hours for the mixture to become more solid. Adding food flavors to the more solid mixture. Mixing and grinding the more solid mixture and creating emulsion. The grinded mixture is added to a barrel freezer of an ice cream machine for making an infused cannabis ice cream.