The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof; c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent; wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.

The fermented onion composition of the present invention can advantageously be used as an effective, label friendly food ingredient to increase overall quality of foods.

The invention also provides a method of preparing a fermented onion composition, comprising: providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion; inoculating the substrate with a micro-organism selected from lactic acid producing bacteria, Propionibacterium, acetic acid producing bacteria and combinations thereof; and incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

A method of producing a dealcoholized beverage is disclosed including the steps of: (A) separating ethanol and an aroma component from an alcohol-containing beverage to obtain a mixture containing the ethanol and the aroma component and a residual liquid which remains after the separation of the ethanol and the aroma component from the alcohol-containing beverage; (B) bringing a resin into contact with the mixture containing the ethanol and the aroma component to cause the resin to adsorb the aroma component; (C) removing the ethanol from the resin having adsorbed the aroma component; (D) recovering the aroma component from the resin from which the ethanol was removed in the step (C); and (E) mixing the residual liquid obtained in the step (A) with the aroma component obtained in the step (D) to obtain a dealcoholized beverage.

A method of producing a dealcoholized beverage is disclosed including the steps of: (A) separating ethanol and an aroma component from an alcohol-containing beverage to obtain a mixture containing the ethanol and the aroma component and a residual liquid which remains after the separation of the ethanol and the aroma component from the alcohol-containing beverage; (B) bringing a resin into contact with the mixture containing the ethanol and the aroma component to cause the resin to adsorb the aroma component; (C) removing the ethanol from the resin having adsorbed the aroma component; (D) recovering the aroma component from the resin from which the ethanol was removed in the step (C); and (E) mixing the residual liquid obtained in the step (A) with the aroma component obtained in the step (D) to obtain a dealcoholized beverage.

The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the total weight of the spice pellet, spice mixture in the range of 50-90% w/w of the total weight of the spice pellet. The present disclosure also relates to a method of making the spice pellet.

The present disclosure relates to a spice pellet comprising oligosaccharide in the range of 3-40% w/w of the total weight of the spice pellet, hydroxy propyl methyl cellulose (HPMC) in the range of 1-15% w/w of the total weight of the spice pellet, clarified butter in the range of 5-10% w/w of the total weight of the spice pellet, spice mixture in the range of 50-90% w/w of the total weight of the spice pellet. The present disclosure also relates to a method of making the spice pellet.

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

A culture product comprising a large quantity of ethyl benzoate and has a more complex and fresher fruity aroma than a chemically synthesized product.

The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.

A culture product comprising a large quantity of ethyl benzoate and has a more complex and fresher fruity aroma than a chemically synthesized product.

The culture product is obtained by culturing a microorganism belonging to the genus Wickerhamomyces in a milk component-containing culture medium.