Materials and methods for producing nut butter replicas from individual components are provided herein.

A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

The present invention relates to a beverage composition comprising a clouding agent selected from the group consisting of coacervate hydrocolloid particles comprising a protein and a polysaccharide, regenerated insoluble dietary fibers, partially soluble dietary fibers, emulsion stabilized by regenerated insoluble dietary fibers and/or partially soluble dietary fibers and any combination thereof, and optionally, one or more beverage ingredients as well as a beverage comprising the same and uses thereof.

The present invention relates to the use of an activatable pectin-containing apple fiber for preparing products in the food or non-food area. The invention also relates to products containing the activatable pectin-containing apple fiber.

The present invention relates to the technical field of foods and additives that are derived from edible plants. Particularly, the present invention relates to a method for obtaining a product rich in antioxidants, dietary fiber and other nutrients from byproducts of edible plants such as dehydrated pulps and juices derived from fruits and vegetables, obtaining thus a first liquid product (first liquid phase), a second liquid product (second liquid phase), and a first and second solid phases, all of them with multiple beneficial health properties. One of the main effects observed when an individual consumes these products, is a normalization in the levels of triglycerides, total cholesterol, and HDL, and the body weight of this individual is maintained even when under a regime of fat diet.

This document provides dried products made from fruit including a press cake of constituents of at least one fruit variety, wherein a ratio of a mass of water-soluble saccharides to a mass of soluble and insoluble fiber in the press cake is less than 90% of said ratio in a raw material of the at least one fruit variety; the water content of the dried product is less than 10% by mass; methods for producing dried products made from fruit are also provided.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

Methods for producing an activated pectin-containing biomass composition are provided. These methods include A) mixing a starting pectin-containing biomass material comprising an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding hydrochloric acid and/or sulfuric acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.5 and (ii) heat to a temperature greater than at or about 40 degrees Celsius; C) applying mechanical energy either (i) to the mixture of step A), (ii) during the activating of step B), or (iii) to the mixture of step A) and during the activating of step B); and (D) separating the activated pectin-containing biomass material from the mixture. Alcohol is generally present in the mixture at an amount of greater than about 35 weight percent based on the total weight of the mixture. Activated pectin-containing biomass compositions are also provided.

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

This disclosure relates to laminas and uses of same, the lamina made of at least 90% w/w dried, adhered together vegetables, the lamina withstanding disintegration during storage and allowing disintegration when cooked.