A frozen stuffed fish ball with low soup loss and the method of preparing the same. By combining hydrocolloid and oil pre-emulsification technology, the problems of taste of powder, soup loss of fish balls after freeze-thaw cooking and the taste of frozen stuffed fish balls after freeze-thaw cooking are solved. The use of konjac gum and carrageenan or curdlan respectively, combined with oil pre-emulsification technology, also effectively improves the texture and brightness of the outer skin of fish balls. Compared with a single addition of conventional technology, the hardness, elasticity and brightness are increased, solving loosen structure, brightness and other problems due to freeze-thaw cycle. Further, it may be used in the fish ball processing line for preparing fish ball with fillings and other stuffed surimi products.

An object of the present invention is to provide a molded food product obtained by molding and heat-treating a raw material for molded food products, wherein the molded food product has excellent binding property and water-holding property without necessarily using a phosphate salt or egg white. A raw material for a molded food product comprising: a composition for processing a molded food product comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1,3-glucan such as curdlan and oil or fat; and a food material, is molded and heated to obtain the molded food product.

Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

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.

Provided are a curdlan-containing composition which is unlikely to aggregate when dispersed or dissolved in water and with which a curdlan dispersion or solution can be easily prepared, and a food product and any other products containing the curdlan-containing composition. The curdlan-containing composition contains curdlan and an alkali salt, and the curdlan and the alkali salt are granulated.

Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.

A thickening powder promotes safe swallowing of a nutritional product by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a nutritional product, and mitigating a risk of aspiration during swallowing of a nutritional product. The powder contains beta-glucan and at least one carrier ingredient in an amount that is neutral toward or enhances the extensional properties of the nutritional product. The at least one carrier ingredient can be one or more of maltodextrin, isomaltulose, sucrose or lactose. The powder can be diluted in a diluent to form an aqueous solution that is at least a portion of a nutritional product and to improve the cohesiveness of the nutritional product. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 s.sup.−1 at a temperature of 20° C.

A liquid concentrate formulated for dilution into a nutritional product is disclosed, as well as the resultant nutritional product, uses thereof, methods for the manufacture thereof, and methods for improving the cohesiveness of the nutritional product. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia. In a preferred embodiment, the nutritional product is prepared by diluting a liquid concentrate of one or more of a beta-glucan, a plant-extracted gum such as okra gum, or a plant-derived mucilage. Preferably, the resultant nutritional product has a shear viscosity greater than 200 mPas and up to about 2,000 mPas, preferably greater than 200 mPas and up to about 500 mPas, more preferably 250 mPas to about 450 mPas, most preferably 250 mPas to about 400 mPas, when measured at a shear rate of 50 s.sup.−1 at a temperature of 20° C.

Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.