Described herein are soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use Tapioca Flour in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling Such compositions can Alpha-amylase be used as a partial or complete replacement of maltodextrin and offer a more Hydrolysis Soluble Tapioca clean-label alternative.

Described herein are reconstituted soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

A manufacturing method and structure of pearl tapioca dices is first mixing glutinous rice flour, modified starch, water, maltose and other ingredients with granulated sugar, brown sugar, matcha or strawberry, mango, pineapple or other fruit additives; steaming them and pressing them into a sheet blank; cutting the sheet blank into squire strip blanks; then cutting the strip blanks into squares of appropriate size to complete the square pearl tapioca dices of different flavors. The pearl tapioca dice is convenient for preservation and convenient to be made into various pearl drinks.

Described herein are soluble rice flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

The invention relates to a vegetable Cream Cheese, that is to say a product formulated with vegetable raw materials that reproduces the features of a dairy Cream Cheese in terms of texture and organoleptic profile.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, sliceable solids, composed of vegetable ingredients and having organoleptic properties close to those of dairy products.

A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.