A thickening composition contains xanthan gum having per 100 parts by weight thereof, at least 0.5 parts by weight or more of metal salt bound on the surface of xanthan gum powder. This thickening composition is capable of convenient viscosity development by addition to water-containing objects. Thus, the thickening composition is suitable for use in, for example, food applications for convenient thickening of soft drinks, basting, sauce, dressing, soup, mousse, jelly, or the like, or application for viscosity development by addition of a small amount thereof to meals for patients having difficulty in mastication/swallowing, for example due to eating disorder.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

A method for preparing a Pickering emulsion using a peanut protein isolate includes preparing a peanut protein isolate dispersion liquid from a peanut protein isolate solution as a raw material; preparing a mixed dispersion of protein and polysaccharide using a polysaccharide solution and the peanut protein isolate dispersion; adding transglutaminase to the mixed dispersion of protein and polysaccharide, preparing a monolithic gel by cross-linking reaction; preparing a microgel particle dispersion by using the monolithic gel as a raw material; and further adding the microgel particle dispersion to an edible oil to obtain a Pickering emulsion. During the preparation process, no inorganic material is added, and the obtained Pickering emulsion has good biosafety and strong biocompatibility. The prepared Pickering emulsion can keep stable at room temperature for 30 days or more, and can be used as a delivery system for fat-soluble and photosensitive active substances.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l.sup.−1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

A dietary composition comprising (i) from about 40% to about 80% (w/w) of a fiber composition comprising glucomannan, xanthan gum, and alginate; and (ii) from about 10% to about 60% (w/w) psyllium is provided, along with a method and a food product for promoting satiety, promoting weight loss, lowering blood cholesterol levels or lowering blood glucose levels in a mammal.

A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate. The native xanthan gum and particulate xanthan gum cooperate to provide a viscosity necessary for successfully retorting a lower carbohydrate soup. The suspension is heated with steam injection until a viscosity sufficient to maintain the soup ingredients and particulate xanthan gum in a suspension. The suspension is then injected into a retort container and undergoes a retort process, thereby producing the lower carbohydrate soup product.

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C.sub.0) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder.

The present disclosure provides a saccharide syrup composition, especially a saccharide syrup composition satisfying specific physical properties and a manufacturing method thereof.

The present invention relates to compostable tools for eating and for drinking, such as drinking straws or cutlery. The present invention furthermore relates to biodegradable medical commodities such as cotton swabs, tongue depressors or disposable toothbrushes. The tools and the medical commodities of the present invention comprise plant starch and plant-based thickener and gelling agents and can furthermore comprise cellulose/mechanical pulp, wax, oil and/or glycerine. The tools and the medical commodities of the present invention can furthermore comprise an outer coating which preferably comprises wax and/or a bipolymer, preferably rubber. The present invention additionally relates to a method for producing compostable tools for eating or drinking and for biodegradable medical commodities.