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.

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.

Disclosed herein is a method for improving the health of animal or human microflora using aloe vera. A method of purifying decolorized dried aloe vera leaf juice is also disclosed. The method may include removing an aloe vera leaf from an aloe vera plant, washing and/or sanitizing the leaf, and grinding the leaf into a slurry and subsequently purifying with activated carbon. The method may remove pigmented substances including the undesirable phenolic compounds present in aloe vera latex, and in particular the anthrones aloin A and aloin B, aloesin (a chromone) and aloe-emodin (an anthraquinone). Following purification, the liquid juice may then be spray-dried to form a final dry juice powder.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

There is provided an acidic vegetable protein beverage containing a legumes-derived water-soluble polysaccharide, a divalent cation, and a vegetable protein. There is also provided a protein dispersion stabilizer for an acidic vegetable protein beverage, containing a legumes-derived water-soluble polysaccharide and a divalent cation. There is further provided a production method of an acidic vegetable protein beverage, including adding a legumes-derived water-soluble polysaccharide and a divalent cation.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

The invention provides a savoury concentrate comprising: a) at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt. %, by weight of the concentrate, of edible salt selected from sodium chloride, potassium chloride and combinations thereof; c) 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; d) up to 10 wt. %, by weight of the concentrate, of water; and e) particulate anhydrous non-defibrillated cell wall material from plant tissue selected from parenchymal plant tissue, stem tissue of monocotyledon plants and combinations thereof, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 μm and 500 μm;
wherein the particulate anhydrous non-defibrillated cell wall material is dispersed in the oil phase in a concentration of 0.05 to 15 wt. %, by weight of the liquid oil. The particulate anhydrous non-defibrillated cell wall material from parenchymal pant tissue and/or stem tissue of monocotyledon plants is capable of forming an oil-retaining matrix within the liquid oil and thereby minimize oil exudation.

Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Methods of preparing a hemicellulose-product and a holocellulose-product from a carbohydrate-rich material, including spend coffee grounds, are described. Hemicellulose-products and holocellulose-products produced according to these methods are also described.