The present disclosure relates to compositions comprising dietary fibers. For example, in some embodiments, the composition comprises two or more fibers (e.g., fibers such as beta-glucan, wheat dextrin, inulin, pectin, psyllium, or potato starch) each present in amount of about 40% to about 60% w/w of the composition. In some embodiments, the composition further includes a sweetener and/or a flavoring agent. Such compositions are useful in the treatment or improvement of gastrointestinal diseases.

The present disclosure relates to compositions comprising dietary fibers. For example, in some embodiments, the composition comprises two or more fibers (e.g., fibers such as beta-glucan, wheat dextrin, inulin, pectin, psyllium, or potato starch) each present in amount of about 40% to about 60% w/w of the composition. In some embodiments, the composition further includes a sweetener and/or a flavoring agent. Such compositions are useful in the treatment or improvement of gastrointestinal diseases.

The purpose of the present invention is to provide a psyllium husk granule whose affinity for water is significantly improved, and a method for producing the psyllium husk granule. In addition, the purpose of the present invention is to provide a powdered drink in which the psyllium husk granule is used. The psyllium husk granule is obtained by performing granulation using powdered sugar which has passed through a 120 to 280-mesh Tyler screen. The method for producing the psyllium husk granule comprises fluidizing a mixture containing a psyllium husk and powdered sugar which has passed through a 120 to 280-mesh Tyler screen, then spraying water, and finally drying the mixture for granulation.

The purpose of the present invention is to provide a psyllium husk granule whose affinity for water is significantly improved, and a method for producing the psyllium husk granule. In addition, the purpose of the present invention is to provide a powdered drink in which the psyllium husk granule is used. The psyllium husk granule is obtained by performing granulation using powdered sugar which has passed through a 120 to 280-mesh Tyler screen. The method for producing the psyllium husk granule comprises fluidizing a mixture containing a psyllium husk and powdered sugar which has passed through a 120 to 280-mesh Tyler screen, then spraying water, and finally drying the mixture for granulation.

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.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

The invention relates to a bread dough, which includes:

one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond,

one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), and

one or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-5 wt. %, based on dry weight.

The invention further relates to a bread obtained by baking the dough and to a sugar replacement system for bread and to a bread pre-mix.

The present invention relates to a beverage composition comprising a clouding agent selected from the group consisting of coacervate hydrocolloid particles comprising a protein and a polysaccharide, regenerated insoluble dietary fibers, partially soluble dietary fibers, emulsion stabilized by regenerated insoluble dietary fibers and/or partially soluble dietary fibers and any combination thereof, and optionally, one or more beverage ingredients as well as a beverage comprising the same and uses thereof.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.